Monday, September 27, 2010
Nothing says fall like rich chestnut soup. This soup is great for the holidays, but can be served any time during the fall. The chestnuts make it a bit heartier than vegetable based vegetarian soups, so follow with a light main course.
One can roasted chestnuts (Season has a new product, Roasted and Peeled Whole Chestnuts
2 C vegetable broth
2 T butter
1 onion, chopped
2 carrots, cleaned and chunked
2 ribs of celery, chunked
1 C whole milk
salt & pepper, to taste
aute onion in butter till soft, then add broth, carrots, chestnuts and celery. Bring to a boil, then cover and simmer, 40 minutes, or until carrots are soft.
With an immersion blender, puree the soup. Or wait till cool, then blend or puree in food processor.
Just before eating, whisk in milk, then heat.
I use homemade broth, but you can also use Manischewitz All-Natural Vegetable Broth.