Chestnut Soup

What could be more traditional during the late year holidays than chestnuts?  Here is a healthy, hearty and tasty recipe for chestnut soup which makes a great year end dish.  Combine it with a healthy salad for a lighter meal or use is as a perfect serving with a larger holiday meal spread.  It is also great to use as an extra with holiday meal leftovers.

Ingredients:

2 tsp. olive oil
2 large shallots, chopped
1 jar, can or plastic pouch (12-14 oz.)
unsweetened cooked chestnuts, vacuum-sealed
1 small potato, peeled and chopped
2 cups fat-free, reduced-sodium chicken broth
1 tsp. dried thyme
1 cup reduced fat (2%) organic milk (raw organic milk is even better)
Sea Salt and freshly ground white pepper, to taste
1/2 cup chopped pecans, for garnish (optional)

(As always, for the very healthiest version of this recipe use organic content as much as possible.)

Directions:

In a large saucepan, heat the oil over medium-high heat. Sauté the shallots for about 4 minutes until the shallots are translucent and soft.

Add the chestnuts, potato and broth. Add the thyme and cook for about 40 minutes, partially covered, until the potatoes and chestnuts are very soft. Transfer soup to a blender and puree. Return to the saucepan and add the milk. Heat through over medium heat. Season to taste with salt and pepper.

Ladle into in individual bowls and garnish with pecans, if desired. This soup keeps for up to 3 days in the refrigerator. (Once refrigerated, soup becomes very thick. To achieve the consistency of a creamy soup, add equal amounts of milk and water, or broth.)

Nutrition Information:

Makes 4 servings. Per serving: 205 calories, 5g. total fat (1 g. saturated fat), 36g carbohydrate, 6g protein, 5g dietary fiber, 419 mg. sodium