Chestnut and Celery Soup
11 ingredients
5 steps
Ingredients
- 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
Directions
-
1In 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.
-
2Add 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.
-
3In a blender puree the mixture in batches until it is smooth and return it to the kettle.
-
4The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled.
-
5Heat the soup, stirring, until it is hot and serve it with the sour cream.
Products Matching These Ingredients
Cheese and onion
Walkers
C NOVA 4
Breadsticks, garlic
NOVA 4
Red Onion
NOVA 1
Green Leaf Lettuce
Ocean Mist Farms
A
sage and red onion stuffing mix
D
Raw bay scallops
Spartan
A NOVA 1
Pickles, zesty garlic chips
Spartan
C NOVA 4
Texas toast, garlic
NOVA 4
Baby leaf rocket salad
M&S
Leaf spinach
A NOVA 1
Chesapeake bay style seasoning
E NOVA 3
Old bay
NOVA 4
More Recipes to Try
Chili
5 ingredients
Mexican Chili Dinner(Taco Dinner)
14 ingredients
Broccoli Rice
8 ingredients
Parsley Dill Dressing
5 ingredients
Potatoes
4 ingredients
Cauliflower Casserole
8 ingredients
Raisin Bread
8 ingredients
Monkey Bread
6 ingredients
Jello Cream Cake
4 ingredients
Chicken And Broccoli
6 ingredients
Mama'S Corn Pudding
6 ingredients
Pumpkin Bread
13 ingredients