Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chestnut and Apple Soup

Soup - Fruit - -

INGREDIENTS

1 lb / 500 g chestnuts
3 onions
2 cooking apples
Margarine for frying
1 1/2 cups / 1.8 pints / 850 ml water
Salt and pepper

METHOD

Slit the chestnuts and boil them for 20 minutes or so. Alternatively, grill them until they burst open. Remove the peel and the inner skins. Chop the vegetables and cook them gently, first in the margarine and then with the water added. When they are soft, add the chestnuts and cook for 5 minutes longer. Rub everything through a sieve or mouli-legume. Season well with salt and pepper to taste. Heat through and serve.

posted by Mr Falafel

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[Reply] - [link] - how do I thin the soup?....... - [om] - 2006/07/01 - 23:11

I tried this wonderful and wholesome recipe, and it came out nice, but a bit too thick, more like a paste. Any ideas on how to thin it out to make it more like a soup, other than just adding more water while cooking it? Thanks!

[Reply] - [link] - Less Salt - [mincus] - 2006/07/02 - 13:13

You could always skip the salt and then add some veggie broth.

Let us know if you get it perfect!

[Reply] - [link] - Cream of Chestnut Soup - [om] - 2006/07/24 - 06:04

Well, I did perfect this, for my palate, anyway! I put a cup of the Chestnut/Apple "soup" in a saucepan, added 1/3-1/2 cup of evaporated soy milk, added 1/2 teaspoon of pure vanilla extract, and added a tablespoon of dried minced onion, for texture. Blend all together and simmer 'till hot. Since the onion in the original Chestnut/Apple Soup recipe was pureed into the soup, adding the minced onion at the end really gave it a nice texture. This came out very, very nice!