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Chestnut Velouté

A rich seasonal soup to make use of those chestnuts or to celebrate a special occasion. From VS To Ornish this recipe do not use Olive Oil but saute in a bit of broth or water. That simple. The fat free milk is already fat free and Ornish.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • If using fresh chestnuts roast, boil or grill and remove skins when cool. You may used canned also.
  • Saute the bay leaf and onions in a pan in the olive oil until golden, then add the chestnuts, salt, pepper, sage and cook for a few minutes.
  • continue to cook adding the milk and water and bring to the boil then simmer for 10 minutes.
  • Puree with a food processor or blender with a blender until smooth. Note is using something like a stick blender you do not have to remove from the pan.
  • Return to the pan and add additional water to create soup consistency to your preference.
  • salt and pepper to taste.
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RECIPE MADE WITH LOVE BY

@drhousespcatcher
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@drhousespcatcher
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"A rich seasonal soup to make use of those chestnuts or to celebrate a special occasion. From VS To Ornish this recipe do not use Olive Oil but saute in a bit of broth or water. That simple. The fat free milk is already fat free and Ornish."
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  1. drhousespcatcher
    A rich seasonal soup to make use of those chestnuts or to celebrate a special occasion. From VS To Ornish this recipe do not use Olive Oil but saute in a bit of broth or water. That simple. The fat free milk is already fat free and Ornish.
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