Chestnut Soup
Description
This International soup features Cannola Oil, Onion; Md, Chopped, Carrot; Md, Sliced. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Chestnuts should be roasted and shelled.
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+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large pot,
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heat the oil and saute the onion, carrot and celery.
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Add the broth, sugar, bay leaf, basil, marjoram and chestnuts.
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Simmer until the chestnuts are tender, about 25 minutes.
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Remove and discard the bay leaf.
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Carefully transfer to a food processor or blender and puree the mixture.
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Return to the pot and
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stir in the evaporated milk, and bring to a
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boil ;
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add the marsala, sherry or chicken broth.
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Season to taste with salt and pepper.
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Serve hot or cold
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 880.5kcal
- % Daily Value *
- Total Fat 39.9g62%
- Saturated Fat 10.5g53%
- Cholesterol 254.2mg85%
- Sodium 281.7mg12%
- Total Carbohydrate 41.9g14%
- Dietary Fiber 14.1g57%
- Sugars 5.5g
- Protein 83.9g168%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
abt, basil, bay, blending, boiling, broth, cannola, carrot, celery, chestnut, chestnuts, chicken, chopped, dried, evaporated, international, leaf, leaves, marjoram, marsala
