All Saints' Broth Recipe
Summary
Preparation Time50 MinCooking Time30 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
HealthyLow Fat
Ingredients
| Dried chestnuts - 50 g (2 oz) , soaked over night in 1.1 liters (2 pints) water, OR Fresh chestnuts - 100 g (4 oz) | ||
| Sunflower oil | 10 Milliliter | |
| Medium | 1 100 Gram | |
| Celeriac | 225 Gram | |
| Tomato puree | 30 Milliliter | |
| Dried thyme | 5 Milliliter | |
| Shoyu | 15 Milliliter | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1.In a saucepan, put the chestnuts along with their soaking water.
2.Let the water boil.
3.Once done, put the lid on and simmer for 40- 50 minutes until soft.
4.Allow the ingredients to cool; blend.
MAKING
5.In a large saucepan, heat oil and fry the onions in it for 4-5 minutes until light brown.
6.Add drained beans to onions along with celeriac and cook for some more time.
7.Add 900ml chestnut stock to the pan.
8.Pour tomato puree and thyme and let the mixture boil for 10 minutes.
8.Lower the flame and cook by simmering for 40-50 minutes till the beans are tender.
9.Add seasoning of pepper and shoyu.
SERVING
10.Serve warm.
1.In a saucepan, put the chestnuts along with their soaking water.
2.Let the water boil.
3.Once done, put the lid on and simmer for 40- 50 minutes until soft.
4.Allow the ingredients to cool; blend.
MAKING
5.In a large saucepan, heat oil and fry the onions in it for 4-5 minutes until light brown.
6.Add drained beans to onions along with celeriac and cook for some more time.
7.Add 900ml chestnut stock to the pan.
8.Pour tomato puree and thyme and let the mixture boil for 10 minutes.
8.Lower the flame and cook by simmering for 40-50 minutes till the beans are tender.
9.Add seasoning of pepper and shoyu.
SERVING
10.Serve warm.
Chef
