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Recipe: Chestnut and Vegetable Soup

Soups
CHESTNUT AND VEGETABLE SOUP

250 g peeled chestnuts
2 leeks
2 carrots
2 onions
2 parsnips
2 sticks celery
butter
1.5 litre stock (beef, vegetable or chicken)

Saute chopped vegetables and chestnuts in butter until lightly browned.

Add 1.5 litre of stock, simmer for one hour, season to taste.
MsgID: 0076208
Shared by: Gladys/PR
In reply to: ISO: recipes using chestnuts
Board: Cooking Club at Recipelink.com
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