Post by marlaoh on Nov 9, 2002 9:30:14 GMT -6
Chestnut-Carrot Soup
9 medium carrots, coarsely chopped (4 1/2 cups)
2 14-1/2-oz. cans reduced-sodium chicken broth
1 10-oz. can whole, peeled chestnuts packed in water, drained
1 large onion, chopped (1 cup)
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups half-and-half, light cream, or fat-free milk
2 tablespoons dry sherry (optional)
Fresh chive stems (optional)
1. In a large saucepan or Dutch oven combine carrots, broth, chestnuts, onion, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until carrots and chestnuts are tender. Cool slightly.
2. In a blender container or food processor bowl, blend or process the carrot-chestnut mixture, one-third at a time, until mixture is nearly smooth. Return all to saucepan. Stir in 1 cup of the half-and-half, light cream, or fat-free milk, and if desired, sherry; heat through.
3. Meanwhile, warm remaining half-and-half in a small saucepan over medium heat until small bubbles form around the edge of the pan. Remove from heat. Using a rotary beater, carefully beat the half-and-half until foamy.
4. To serve, divide the pureed soup among ten to twelve 6-ounce heat-proof cups. Gently spoon some of the foamed half-and-half atop each serving. Add chive stems to each cup, if desired. Makes 10 to 12 servings.
Make-ahead tip: Prepare soup; cover and chill up to 24 hours. Then reheat and add cream topping.
9 medium carrots, coarsely chopped (4 1/2 cups)
2 14-1/2-oz. cans reduced-sodium chicken broth
1 10-oz. can whole, peeled chestnuts packed in water, drained
1 large onion, chopped (1 cup)
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups half-and-half, light cream, or fat-free milk
2 tablespoons dry sherry (optional)
Fresh chive stems (optional)
1. In a large saucepan or Dutch oven combine carrots, broth, chestnuts, onion, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until carrots and chestnuts are tender. Cool slightly.
2. In a blender container or food processor bowl, blend or process the carrot-chestnut mixture, one-third at a time, until mixture is nearly smooth. Return all to saucepan. Stir in 1 cup of the half-and-half, light cream, or fat-free milk, and if desired, sherry; heat through.
3. Meanwhile, warm remaining half-and-half in a small saucepan over medium heat until small bubbles form around the edge of the pan. Remove from heat. Using a rotary beater, carefully beat the half-and-half until foamy.
4. To serve, divide the pureed soup among ten to twelve 6-ounce heat-proof cups. Gently spoon some of the foamed half-and-half atop each serving. Add chive stems to each cup, if desired. Makes 10 to 12 servings.
Make-ahead tip: Prepare soup; cover and chill up to 24 hours. Then reheat and add cream topping.