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Chestnut Soup

Chestnut Soup
Chestnut Soup might be just the soup you are searching for. One portion of this dish contains approximately 2g of protein, 13g of fat, and a total of 224 calories. This recipe serves 10. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a vegetarian diet. If you have flour, ground nutmeg, onion, and a few other ingredients on hand, you can make it.

Instructions

1
Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves.
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LeekLeek
2
Cut into quarters lengthwise. Thinly slice leek; rinse well, and drain.
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LeekLeek
3
Melt 1 tablespoon butter in a medium saucepan over medium heat.
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ButterButter
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Sauce PanSauce Pan
4
Add leek, apples, celery, and onion; saut 5 minutes.
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AppleApple
CeleryCelery
OnionOnion
LeekLeek
5
Add bay leaf and next 3 ingredients; saut 8 to 12 minutes or until apples and vegetables are tender.
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VegetableVegetable
Bay LeavesBay Leaves
AppleApple
6
Stir in chicken broth and chestnuts. Bring to a boil; reduce heat, and simmer 1 hour or until chestnuts are tender. Stir in cream. Discard bay leaf.
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Chicken BrothChicken Broth
ChestnutsChestnuts
Bay LeavesBay Leaves
CreamCream
7
Process leek mixture, in batches, in a food processor or blender until smooth. Return mixture to saucepan.
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LeekLeek
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Food ProcessorFood Processor
Sauce PanSauce Pan
BlenderBlender
8
Melt remaining 2 tablespoons butter in a small skillet. Stir in flour until smooth; cook, stirring constantly, 2 to 3 minutes.
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ButterButter
All Purpose FlourAll Purpose Flour
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Frying PanFrying Pan
9
Add flour mixture to pureed mixture. Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until thickened.
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All Purpose FlourAll Purpose Flour
10
Serve warm. Top with sour cream and grated fresh nutmeg, if desired.
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Fresh NutmegFresh Nutmeg
Sour CreamSour Cream
DifficultyHard
Ready In45 m.
Servings10
Health Score2
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSoup
OccasionsFallWinter
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