CHESTNUT VELOUTé
A rich seasonal soup to make use of those chestnuts or to celebrate a special occasion. From VS To Ornish this recipe do not use Olive Oil but saute in a bit of broth or water. That simple. The fat free milk is already fat free and Ornish.
Provided by drhousespcatcher
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using fresh chestnuts roast, boil or grill and remove skins when cool. You may used canned also.
- Saute the bay leaf and onions in a pan in the olive oil until golden, then add the chestnuts, salt, pepper, sage and cook for a few minutes.
- continue to cook adding the milk and water and bring to the boil then simmer for 10 minutes.
- Puree with a food processor or blender with a blender until smooth. Note is using something like a stick blender you do not have to remove from the pan.
- Return to the pan and add additional water to create soup consistency to your preference.
- salt and pepper to taste.
Nutrition Facts : Calories 272.6, Fat 8.8, SaturatedFat 1.4, Cholesterol 1.6, Sodium 441.2, Carbohydrate 43.6, Fiber 0.5, Sugar 0.8, Protein 4.9
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