Chestnut Soup Recipe
Ingredients
| 2 tbsp / 25 g / 1 oz butter | ||
| Onion | 1 Large, chopped | |
| Carrot | 1 , chopped | |
| Celery stick | 1 , chopped | |
| Chestnut | 1 3/4 Cup (16 tbs), canned | |
| Pâté | 3 3/4 Cup (16 tbs), mixed | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Put the butter in a large pot and cook for one minute until melted. Stir in the onion, carrot and celery. Cover and cook for 5 minutes.
Stir in the chestnut puree (paste) and pour over the hot milk and stock (broth). Cover and cook for 6 minutes.
Season and serve.
Stir in the chestnut puree (paste) and pour over the hot milk and stock (broth). Cover and cook for 6 minutes.
Season and serve.
Chef
