Savory Chestnut Soup
June, 2007

Serves 6 / Serve this surprisingly low-fat soup in small portions at the beginning of a meal. Roasted shallots magnify the hearty flavor of the chestnuts. The naturally smooth texture of chestnuts makes the soup luxurious and velvety. Cooking Time: 1 hour 30 minutes

2 shallots
1 tablespoon olive oil
2 cups chopped roasted chestnuts
4 cups chicken or vegetable stock
1/4 cup apple cider
1/4 teaspoon dried, rubbed sage
2 tablespoons honey
Salt and freshly ground pepper
1/4 cup evaporated skim milk
Fresh sage and nonfat yogurt for garnish

1. Rub shallots lightly with olive oil and bake at 375°F for about 45 minutes, until soft and aromatic. While shallots roast, combine chestnuts, stock and cider in large saucepan, cover and bring to a boil. Cook for 30 minutes, or until chestnuts are very soft.
2. Transfer to a food processor fitted with a steel blade and process until smooth. Cut root end off the shallots and squeeze pulp into food processor with sage and honey. Process until smooth and creamy.
3. Transfer soup back to saucepan and bring to a simmer. Season to taste with salt and pepper. Stir in milk. Simmer until heated through, but don't boil. Serve garnished with a dollop of yogurt and chopped fresh sage.

Calories 193,Fat 3,Perfat 16,Cholesterol 0,Carbo 39,Protein 3,Fiber N/A,Sodium N/A