Chestnut soup

------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
  
      Title: Chestnut Soup
 Categories: Main dish Soups Vegetables   
   Servings:    6
 
       2 ts Cannola Oil 
     1/2 ea Onion; Md, Chopped 
       1 ea Carrot; Md, Sliced 
       1 ea Celery Stalk; Sliced 
       4 c  Chicken Broth 
       1 ts Sugar 
       1 ea Bay Leaf 
     1/4 ts Leaf Basil; Dried 
     1/8 ts Marjoram Leaves; Dried 
     1/2 lb Chestnuts; Abt. 24, * 
     1/2 c  Evaporated Skimmed Milk 
     3/4 c  Marsala, Sherry; OR 
     3/4 c  Chicken Broth 
       1 x  Salt & Pepper; To Taste 
 
   *    Chestnuts should be roasted and shelled.
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   In a large pot, heat the oil and saute the onion, carrot and celery.  Add
   the broth, sugar, bay leaf, basil, marjoram and chestnuts.  Simmer until
   the chestnuts are tender, about 25 minutes.  Remove and discard the bay
   leaf.  Carefully transfer to a food processor or blender and puree the
   mixture.  Return to the pot and stir in the evaporated milk, and bring to
   a boil; add the marsala, sherry or chicken broth.  Season to taste with
   salt and pepper.  Serve hot or cold.
   
   Each 1 Cup Serving Contains:
   
   
                                 Tot    Sat
   Cal    Prot    Carb    Fib    Fat    Fat    Chol    Sodium
   --------------------------------------------------------------------------
   205    6 G     29 G    6 G    3 G    1 G    2 Mg    38 Mg
   
   
   
   From The Cookbook For The 90s by Helen V. Fisher
  
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