Chestnut Soupappetizers, low fat, vegetarian 1 tablespoon margarine 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrots 1 cup potatoes; peeled and cubed 1 cup cooked shelled chestnuts (1 lb in s 1/4 teaspoon dried thyme 1/8 teaspoon salt 1/8 teaspoon pepper (1/8-1/4 t); to taste 5 cans low-salt chicken broth (10 1/2 oz e 1/2 cup 2% low-fat milk 1 1/4 cups plain croutons paprika Melt margarine in a large saucepan over medium heat. Add onion; saute 4 minutes. Add celery and carrot; saute 6 minutes. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes. Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika. Yield: 5 servings (serving size: 1 cup soup and 1/4 cup croutons). From aml@skypoint.com |
