Thanksgiving Chestnut Soup at Holly's
Nancy
served by Holly in Chattanooga, November 27, 2008
ingredients
- 1 large onion, chopped
- 1 yam, peeled and cubed (small cubes)
- 3 cloves garlic, minced
- 1 stalk celery, chopped
- 2 apples, peeled and grated
- 1/2 tsp. unrefined sea salt
- 1 red pepper, chopped
- 2 carrots, chopped
- 3 T olive oil
- 4 cups vegetable broth
- 1/4 tsp. nutmeg, ground
- 1 can pumpkin puree
- 1 can chestnut puree
- 1/4 cup maple syrup
directions
- 1
In a large soup pot, sauté the first nine ingredients together over medium high heat for 10 minutes.
- 2
Add vegetable broth and nutmeg.
- 3
Bring to a boil, reduce to a simmer, and cook until carrots and yams are soft.
- 4
Add pumpkin puree and simmer minutes.
- 5
Puree soup (in blender or food processor) until smooth. Return to pot.
- 6
Add chestnut puree and maple syrup.
- 7
Heat gently until well blended and serve.
notes
Soup can be made 2 days ahead.
Source: www.recipenet.org
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