Chestnut and
Celery Soup
yield: Makes about 9 cups, serving 6 to 8
- 1
cup finely chopped onion
- 2
garlic cloves, minced
- 1
bay leaf
- 1/2
teaspoon dried thyme, crumbled
- 2
tablespoons unsalted butter
- 2
cups thinly sliced celery
- 2
carrots, slice thin
- 1
pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed,
drained well, and patted dry if using canned
- 1
large boiling potato (about 1/2 pound)
- 3
cups chicken broth
- sour
cream as an accompaniment
In a kettle cook the onion, the garlic, the bay
leaf, and the thyme in the butter over moderately low heat, stirring, until the
onion is softened, add the celery and the carrots, and cook the mixture over
moderate heat, stirring, for 5 minutes.
Add the chestnuts, the potato, peeled
and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to
taste, simmer the mixture, covered, for 20 to 25 minutes, or until the
chestnuts and the potato are very tender, and discard the bay leaf.
In a
blender puree the mixture in batches until it is smooth and return it to the
kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept
covered and chilled. Heat the soup, stirring, until it is hot and serve it with
the sour cream.
Yield: Makes about 9 cups, serving 6 to 8
1 cup finely chopped onion
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 cups thinly sliced celery
2 carrots, slice thin
1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
1 large boiling potato (about 1/2 pound)
3 cups chicken broth
sour cream as an accompaniment
In a kettle cook the onion, the garlic,
the bay leaf, and the thyme in the butter over moderately low heat,
stirring, until the onion is softened, add the celery and the carrots,
and cook the mixture over moderate heat, stirring, for 5 minutes. Add
the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth,
2 1/2 cups water, and salt and pepper to taste, simmer the mixture,
covered, for 20 to 25 minutes, or until the chestnuts and the potato are
very tender, and discard the bay leaf. In a blender puree the mixture
in batches until it is smooth and return it to the kettle. The soup may
be prepared 1 day in advance, cooled uncovered, and kept covered and
chilled. Heat the soup, stirring, until it is hot and serve it with the
sour cream.
|
Read More http://www.epicurious.com/recipes/food/printerfriendly/Chestnut-and-Celery-Soup-13410#ixzz2DcnxMAVQ
Yield: Makes about 9 cups, serving 6 to 8
1 cup finely chopped onion
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 cups thinly sliced celery
2 carrots, slice thin
1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
1 large boiling potato (about 1/2 pound)
3 cups chicken broth
sour cream as an accompaniment
In a kettle cook the onion, the garlic,
the bay leaf, and the thyme in the butter over moderately low heat,
stirring, until the onion is softened, add the celery and the carrots,
and cook the mixture over moderate heat, stirring, for 5 minutes. Add
the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth,
2 1/2 cups water, and salt and pepper to taste, simmer the mixture,
covered, for 20 to 25 minutes, or until the chestnuts and the potato are
very tender, and discard the bay leaf. In a blender puree the mixture
in batches until it is smooth and return it to the kettle. The soup may
be prepared 1 day in advance, cooled uncovered, and kept covered and
chilled. Heat the soup, stirring, until it is hot and serve it with the
sour cream.
|
Read More http://www.epicurious.com/recipes/food/printerfriendly/Chestnut-and-Celery-Soup-13410#ixzz2DcnxMAVQ
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