Chestnut Soup
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Description: Calls for canellini beans, celery, and onion. From Recipe Source.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. 4 oz (1/2 cup) dry canellini beans, soaked and drained 1/2 pint (1 1/4 cups) water 1 pound chestnuts 1 stick celery 1 onion sauteing liquid 1 1/2 pints (3 3/4 cups) water seasoning Cook beans in 1/2 pint (1 1/4 cups) water til tender. Drain and reserve the stock. Meanwhile, slit the chestnuts with a knife and bake in a moderate oven til soft. When cool, remove the shells and skins. Chop the veggies and soften in the sauteing liquid. Mix in the beans, chestnuts, and 1 1/2 pints (3 3/4 cups) water and blend to a puree. Season well and dilute with a little of the reserved bean stock to the desired consistency. Heat thoroughly. Serve with warm french bread.
Size: 785 chars
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