Title: Creme of Chestnut and Celery Soup
Categories: Soup, Bistro
Yield: 8 Servings

1 1/2 lb Chestnuts, roasted; peeled
1/2 c Unsalted butter
2 White onions; choppes
3 Celery stalks; coarsely
-chopped
1 lg Russet potato; peel
-coarse-chop
6 c Chicken broth; low salt, low
-fat
2 c Heavy cream; (double)
1 tb Salt
1 ts Ground white pepper

In a large saucepan over medium high heat, melt the butter. Add the onion
and celery and saute until golden brown, about 5 minutes.

Add chestnuts, potato, broth, and cream, stir well and bring to a boil. Add
the salt and pepper, reduce to simmer, uncovered (medium-low) and simmer,
until the soup thickens slightly, about 1 hour.

Puree, according to your machine's instructions.

Warm, adjust seasoning and serve hot with bagette and a red sweet wine.
Enough for 6 to 8 bowls.

*Variations for lowering Fat: D R A F T! Use a light oil, 2 tablespoons to
saute the vegetables. Add 1 tablespoon browned butter (do not burn) for
flavor. Use 2 instead of 1 potato. Try 1 cup evaporated skim milk. . .

Gerald Hirigoyen (1995). Bistro: Best of Casual French Cooking. Sunset
Books, CA. Part of a series: Casual Cuisines of the World. [Pat H.
McRecipe October 1996]
Recipe By : Gerald Hirigoyen, Bistro

Posted to MC-Recipe Digest V1 #291

Date: Sun, 10 Nov 1996 17:13:17 -0800

From: PATh