Elegant Chestnut Soup
3 c Chestnuts, roasted & peeled 1 tb Oil 1/2 c Onion, finely chopped 1/4 c Celery, chopped 2 1/4 c Water 3/4 c Apple juice 1 ts Tamari 1 Vegetable bouillon cube
Ingredients
- 3c chestnuts, roasted & peeled
- 1tb oil
- 1/2c onion, finely chopped
- 1/4c celery, chopped
- 21/4 c water
- 3/4c apple juice
- 1ts tamari
- 1vegetable bouillon cube
Directions
- 1
3 c Chestnuts, roasted & peeled 1 tb Oil 1/2 c Onion, finely chopped 1/4 c Celery, chopped 2 1/4 c Water 3/4 c Apple juice 1 ts Tamari 1 Veg
- 2
On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X
- 3
Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom
- 4
Bake the chestnuts for 20-25 minutes at 350F until browned and the cuts peel back naturally from the heat
- 5
Test one chestnut to be sure its "meat" is tender
- 6
When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes
- 7
Some people like to boil the cut chestnuts for easier peeling
- 8
This is okay, though some nutrients and flavour will be lost