Please enter the email you’re using for this account.
Looking for delicious, last-minute dinner ideas? Try this creamy chestnut soup. You’ll have a super flavorful soup from scratch in under an hour!
1 (5.2-ounce) bag Gefen Chestnuts
1 teaspoon corn oil
1 medium onion, diced
4 and 1/2 cups water
2-3 celery stalks
dried basil
1/2 cup Gefen Soy Milk or rice milk
2 teaspoons Kedem Cooking Wine
parsley sprigs for garnish
Heat oil in a soup pot over medium-high heat. Add onion, cook until limp, about three minutes.
Remove pot from heat and puree soup in a food processor until smooth and creamy. Add cooking wine; simmer three to four minutes.
Add water and bring to a boil. Add celery, a sprinkle of basil, and soy or rice milk and return to a boil.
Add chestnuts, cover, and cook over low heat for 20 minutes. Season lightly with sea salt and simmer another 10 minutes.
Serve garnished with parsley sprigs.
How Would You
Rate this recipe?
Please log in to rate
Made for pesach with Almond milk. Didn’t have basil. I thought it was bland, but it was well received.