Chestnut Soup
 
... submitted by dave 
from chicago, il 
 
serves 4-6. 
 
1 lb.  (450g) chestnuts
2   celery stalks
1   onion, large
  salt and ground black pepper
1   bay leaf
2 pint  (1.2l) chicken or turkey stock
 
pre-heat the oven to 400f (gas mark 6, 200c). with a sharp knife, make a 
slit in the outer skin of the chestnuts. arrange chestnuts on a baking 
sheet and bake in the pre-heated oven until the skins crack. peel off the 
two layers of skin off the chestnuts while they are still hot and place in 
a pan. add all the remaining ingredients, bring to the boil, then lower 
the heat before covering the pan and allowing it to simmer for about 45 
minutes. check that the chestnuts and celery are tender then remove the 
bay leaf. pour the soup into a blender to produce a smooth puree. return 
to a pan and heat gently, thinning with a little milk if necessary, before 
serving. 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 9670) Mirror: rec.food.recipes: Fri, Dec 12, 2003


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