Storified by Lucette Delacroix· Tue, Mar 05 2013 17:47:21
Adapted from Bistro by Gerald Hirigoyen
This elegant diet soup recipe features chestnuts, onions, celery, and potatoes.
Preheat the oven to 400 degrees F.
With a sharp knife, cut an X on the bottom of each chestnut. Spread the nuts, single layer, on a baking sheet and roast in the oven for 25 to 30 minutes, or until the nuts feel tender when pressed. Allow to cool until you can touch them, then remove the shells with a sharp knife. Remove the furry skin. Set aside and learn more cookery videos.
In a large saucepan, melt the butter. Add the onions and celery and sauté over medium heat until golden and tender.
Stir in the prepared chestnuts, potato, stock, and cream. Bring to a boil.
Add the salt and pepper. Reduce heat to medium low and simmer for about 1 hour, or until thickened.
Using an immersion blender, puree the soup. Bring to a simmer and adjust the seasoning with salt and pepper, if desired.
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