Ingredients
2 medium carrots, diced
1 onion, chopped
2 stalks celery, chopped
1 parsnip, diced
2 Tablespoons butter or canola oil
1-1/2 pounds frozen ready-to-use chestnuts, thawed
6 cups vegetable stock
1/2 cup port wine (optional)
1/4 cup apple juice concentrate
1/2 cup parsley, chopped
Pinch of ground nutmeg
1/2 teaspoon salt
Freshly ground black pepper to taste
2 teaspoons fresh tarragon or 1/2 teaspoon dried
Nonfat sour cream or yogurt (optional)
Instructions
Melt butter in large saucepan over medium heat. Add carrots, onion,
celery and parsnip and saute until soft, about 7 minutes. Add chestnuts
and continue cooking 5 minutes, stirring occasionally.
Add stock and bring to a boil. Reduce heat to low and add wine, apple juice, parsley, nutmeg, salt, and pepper. Simmer 15 minutes. Add tarragon and continue cooking 5 minutes.
Puree two thirds of the soup in a food processor or blender. Return soup to saucepan and reheat. Adjust seasonings. Serve with a dollop of sour cream.
Credits
Recipe from: Author Unknown
More Soup and Stew Recipes
Return to Recipe Index
Glossary | Articles by date | Articles by topic
Like this page? Share it with a friend
| Important product disclaimer information about this About site. |
