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  Chestnut Soup
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 213
Ingredients:
2 tsp Cannola Oil
1/2 each Onion, Md, Chopped
1 each Carrot, Md, Sliced
1 each Celery Stalk, Sliced
4 cup Chicken Broth
1 tsp Sugar
1 each Bay Leaf
1/4 tsp Leaf Basil, Dried
1/8 tsp Marjoram Leaves, Dried
1/2 lb Chestnuts, Abt. 24, *
1/2 cup Evaporated Skimmed Milk
3/4 cup Marsala, Sherry, OR
3/4 cup Chicken Broth
1 each Salt & Pepper, To Taste
Instructions:
* Chestnuts should be roasted and shelled.
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In a large pot, heat the oil and saute the onion, carrot and celery.
Add the broth, sugar, bay leaf, basil, marjoram and chestnuts. Simmer
until the chestnuts are tender, about 25 minutes. Remove and discard
the bay leaf. Carefully transfer to a food processor or blender and
puree the mixture. Return to the pot and stir in the evaporated milk,
and bring to a boil; add the marsala, sherry or chicken broth. Season
to taste with salt and pepper. Serve hot or cold.
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