Chestnut-And-Lentil Soup
1 lb Chestnuts Light oil 1 c French green lentils -=OR=- Brown Lentils 2 qt Water 1 md Carrot - diced into - small, even squares 1 Celery stalk - cut into small squares 1/2 sm Onio...
Ingredients
- 1lbchestnuts
- 1medium carrot
- 1large garlic clove
- 1/2tsp salt; or to taste
- 5parsley sprigs
- 1/2tsp -dried marjoram
- 1/4tsp fennel seeds, crushed
- 1/2cup dry white wine
Directions
- 1
1 lb Chestnuts Light oil 1 c French green lentils -=OR=- Brown Lentils 2 qt Water 1 md Carrot - diced into - small, even squares 1 Celery st
- 2
finely diced 1 lg Garlic clove - peeled and finely chopped 1 Bay leaf 1/2 ts Salt
- 3
or to taste 5 Parsley sprigs -----------------------------FINISHING THE SOUP----------------------------- 3 tb Light olive oil -Chestnuts (f
- 4
OR=- 1 pn -(generous) dried Thyme 1/2 c Dry white wine 1 tb Tomato paste -Lentils (from above) Water, stock or cream -(as needed) Salt Fresh
- 5
Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them
- 6
Place chestnuts on baking sheet
- 7
Bake until skins have opened and meat is tender, about 20 minutes
- 8
When cool enough to handle, peel and dice them into small pieces