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ELEGANT CHESTNUT SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Chestnuts, roasted & peeled
1 tb Oil
1/2 c Onion, finely chopped
1/4 c Celery, chopped
2 1/4 c Water
3/4 c Apple juice
1 t Tamari
1 Vegetable bouillon cube
-----OPTIONAL-----
1 d Nutmeg
* To roast chestnuts: Choose fresh, firm, unwrinkled
chestnuts with no signs of mold. On the flat side of
each chestnut make 2 cuts with a small, sharp knife,
from one end to the other in the shape of an X. Place
the chestnuts, cut side up, on a low baking sheet with
a thin layer of water on the bottom. Bake the
chestnuts for 20-25 minutes at 350F until browned and
the cuts peel back naturally from the heat. Test one
chestnut to be sure its "meat" is tender. When tender,
remove from oven, cool only slightly, peel and enjoy
or use in recipes. Some people like to boil the cut
chestnuts for easier peeling. This is okay, though
some nutrients and flavour will be lost.
Prepare chestnuts. Peel off the outer shell and the
fuzzy skin before using the inner chestnut meat.
Heat the oil until hot and saute the onion until
semi-tender. Add the celery and saute until both are
very tender. Blend the water and apple juice with the
chestnuts and all the remaining ingredients*. Simmer
everything on low to medium heat (do NOT boil!) for
about 15-20 minutes or until hot throughout and the
flavours mingle. Enjoy this rich and tantalizing soup
with extra chopped or ground nuts as a garnish.
Keeps 4-6 days refrigerated.
*Two vegetable bouillon cubes may be used instead of
the tamari or miso. Also, 1/2 cup applesauce and 2 1/2
cups water can be used instead of the juice and 2 1/4
cups water. *Anne's note: I would assume by reading
this, she means blend these ingredients in a blender
and return to the pot.
Jeanne Marie Martin, "Vegan Delights" posted by Anne
MacLellan
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