Chestnut Soup

Title: Chestnut Soup

Categories: Main dish Soups Vegetables Servings: 6

2 ts Cannola Oil

1/2 ea Onion; Md, Chopped

1 ea Carrot; Md, Sliced

1 ea Celery Stalk; Sliced

4 c Chicken Broth

1 ts Sugar

1 ea Bay Leaf

1/4 ts Leaf Basil; Dried

1/8 ts Marjoram Leaves; Dried

1/2 lb Chestnuts; Abt.

24,1/2 c Evaporated Skimmed Milk

3/4 c Marsala, Sherry; OR 3/4 c Chicken Broth

1 x Salt & Pepper; To TasteChestnuts should be roasted and shelled.

In a large pot, heat the oil and saute the onion, carrot and celery. Add

the broth, sugar, bay leaf, basil, marjoram and chestnuts. Simmer until

the chestnuts are tender, about 25 minutes. Remove and discard the bay

leaf. Carefully transfer to a food processor or blender and puree the

mixture. Return to the pot and stir in the evaporated milk, and bring to

a boil; add the marsala, sherry or chicken broth. Season to taste with

salt and pepper. Serve hot or cold.

Each 1 Cup Serving Contains:

Tot Sat

Cal Prot Carb Fib Fat Fat Chol Sodium --

205 6 G 29 G 6 G 3 G 1 G 2 Mg

38 Mg

From The Cookbook For The 90s by Helen V. Fisher --