Chestnut Soup
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Ingredients
- 3 cups whole chestnuts (about 45-50) roasted and peeled
- 1 tablespoon extra-virgin olive oil
- ½ cup of finely chopped onion
- 1 stalk of celery, chopped small
- 2 ½ cups of water
- ¾ cup apple juice
- 2 teaspoons tamari
- 1 vegetable bouillon cube
- Cayenne pepper
- 1 teaspoon chopped parsley
- 1 teaspoon chopped basil
- 1 teaspoon chopped thyme
- ½ teaspoon Celtic Sea Salt
Instructions
- Chose only fresh chestnuts. On the flat side of each chestnut make 2 small cuts with a sharp knife, from one side to another in the shape of an x. Place the chestnuts, cut side up, on a baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 40 minutes at 350 degrees until browned and the cuts peel away. Test one chestnut to make sure meat is tender. When tender, remove from the oven, cool slightly, peel and use for the recipe. Heat the oil until its hot and saute the onion until tender. Add the celery and saute until tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients. Simmer everything on low heat for about 20 minutes, or until hot throughout.
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