veg m & p: Chestnut Soup

[Guest guest]

* Exported from MasterCook *

 

Chestnut Soup

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 62

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound chestnuts

1 tablespoon olive oil

1 medium-size yellow onion -- minced

1/3 cup finely minced celery

2 cups vegetable stock -- (page 36)

1 3/4 cups regular or soy milk

3/4 teaspoon salt

1/8 teaspoon Cayenne

1/8 teaspoon ground nutmeg

 

Serves 4

 

Although peeling chestnuts takes time, if you love chestnuts, it's worth

the effort. Once they are peeled, the recipe goes together quickly,

resulting in a rich and creamy soup.

 

1. Using a sharp knife, cut an X in the flat side of each chestnut. Place

them in a large saucepan with enough water to cover and bring to a

boil. Reduce the heat to medium low and simmer for 5 minutes (the shells

and skin will now be easier to remove). Drain the chestnuts and, when they

are cool enough to handle, use a sharp knife to peel away the outer shells

and inner skins. Set aside.

 

2. Heat the oil in a large saucepan over medium heat. Add the onion and

celery, cover, and cook, stirring a few times, until softened, about 5

minutes. Add all but 4 of the chestnuts and the stock and bring to a

boil. Reduce the heat to low and simmer, uncovered, for 15 minutes.

 

3. Transfer the mixture to a food processor and add 1 cup of the

milk. Process until smooth. Return the mixture to the saucepan and add

the salt, cayenne, and nutmeg. Stir in the remaining 3/4 cup milk and

simmer over low heat for 10 minutes: do not boil. Taste to adjust the

seasonings.

 

4. Meanwhile, coarsely chop the reserved 4 chestnuts. When the soup is

hot, ladle it into bowls and garnish with the chopped chestnuts.

 

- - - - - - - - - - - - - - - - - -