Chestnut Soup - Vegetarian Recipes - Best Vegetarian Recipes
Recipe By:Laurie Tarasiewicz
"Delightful soup made with chestnuts toasted in butter, chicken or vegetable stock, vegetables, and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of sour cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance."
Ingredients
- 1/2 cup butter, divided
- 4 (7 ounce) cans whole chestnuts, drained
- 1 carrot, peeled and sliced
- 1 parsnip, peeled and chopped
- 1 celery root, chopped
- 7 1/2 cups chicken or vegetable stock
- 1/2 cup Madeira wine
- 1 pinch ground nutmeg
- salt and pepper to taste
- 2 sprigs fresh parsley, chopped
- 1 pinch cayenne pepper, or to taste
- 1/4 cup sour cream, for garnish (optional)
Directions
- In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside.
- Melt remaining 1/4 cup butter in a large pot, and stir in the carrot, parsnip, and celery root. Cook and stir until vegetables are tender, about 5 minutes. Add the stock, chestnuts, and wine. Bring to a boil, and reduce the heat to simmer.
- Simmer for 15 minutes; season with nutmeg, salt and pepper and fresh parsley. Puree the soup in a food processor or blender a little at a time, or use an immersion blender. Garnish each serving with sour cream, if desired, and a dash of cayenne pepper.
Chestnut Soup - Vegetarian Recipes - Best Vegetarian Recipes
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Chestnut Soup - Vegetarian Recipes - Best Vegetarian Recipes
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