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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.
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Made for pesach with Almond milk. Didn’t have basil. I thought it was bland, but it was well received.