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Associate.com - Share Your Recipe!

Recipe Name: Chestnut Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 5

Ingredients:
1 Tablespoon(s) Margarine
1 Cup(s) Chopped onion
1/2 Cup(s) Chopped celery
1/2 Cu chopped carrots
1 Cup(s) Potatoes, peeled and cubed
1 Cup(s) Cooked shelled chestnuts, 1
lb in shell
1/4 Teaspoon(s) Dried thyme
1/8 Teaspoon(s) Salt
1/8 Teaspoon(s) Pepper, 1/8-1/4 t to taste
5 Low-salt chicken broth, 10
1/2 oz each
1/2 Cup(s) 2% low-fat milk
1 1/4 Cup(s) Plain croutons
Paprika
Directions:
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). Recipe by: Cooking Light, June 1996 Posted to
EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 151
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: <1mg
Sodium: 177.7mg
Potassium: 385.8mg
Carbohydrates: 26.8g
Fiber: 2.3g
Sugar: 3.1g
Protein: 4.3g


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