Chestnut and Celery Soup


  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 bay leaf
  • ½ teaspoon dried thyme, crumbled
  • 2 tablespoons unsalted butter
  • 2 cups thinly sliced celery
  • 2 carrots, slice thin
  • + 3 more ingredients
    • 1 large boiling potato (about ½ pound)
    • 3 cups chicken broth
    • sour cream as an accompaniment

1. In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut int...

View full recipe at SpringPad


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