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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Elegant start to a lovely dinner. Ingredients:
1 medium carrot, peeled and diced |
1/2 onion, chopped |
1 stalk celery, chopped |
1 tablespoon butter or 1 tablespoon canola oil |
1 lb fresh chestnuts, peeled |
3 cups chicken bouillon |
1/4 cup apple juice |
1/4 cup fresh parsley, chopped |
1 pinch ground nutmeg |
1/4 teaspoon salt |
fresh ground pepper |
1/2 teaspoon dried tarragon |
nonfat sour cream (optional) or yogurt (optional) |
Directions:
1. Melt the butter in a large saucepan over medium heat.
2. Add carrots, onion, and celery, and saute until soft, about 7 minutes.
3. Add chestnuts and continue cooking 5 minutes, stirring occasionally.
4. Add stock and bring to a boil.
5. Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper.
6. Simmer 15 minutes.
7. Add tarragon and continue cooking 5 minutes.
8. Puree the soup in a blender.
9. Return to saucepan and reheat.
10. Adjust seasonings as needed.
11. Serve with a dollop of yogurt or sour cream, if desired.
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