Chestnut Soup

Name: Chestnut Soup
Ingredients: 1 tablespoon margarine; 1 cup chopped onion; 1/2 cup chopped celery; 1/2 cup chopped carrot; 1 cup cubed peeled baking potato; 1 cup cooked shelled chestnuts (about 1 pound in shells); 1/4 teaspoon dried thyme; 1/8 teaspoon salt; 1/8 to 1/4 teaspoon pepper; 5 (10 1/2-ounce) cans low-salt chicken broth; 1/2 cup 2% low-fat milk; 1 1/4 cups plain croutons; Paprika

13 ingredients

2 steps

Ingredients

1 tablespoon margarine
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 cup cubed peeled baking potato
1 cup cooked shelled chestnuts (about 1 pound in shells)
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 to 1/4 teaspoon pepper
5 (10 1/2-ounce) cans low-salt chicken broth
1/2 cup 2% low-fat milk
1 1/4 cups plain croutons
Paprika

Directions

1

Melt margarine in a large saucepan over medium heat. Add onion; saute 4 minutes. Add celery and carrot; saute 6 minutes. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes.
2

Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.