M (ethelfleda) wrote in vegancooking,

Chestnut Soup and Garlic Blog

This recipie is adapted from the 'Penguin Book of Cordon Bleu Cookery', published 1963, which is wonderfully dated, but has a couple of interesting recipies.

Chestnut Soup

1 onion, finely chopped
2-3 carrots finely chopped
Vegetable stock
Vegan Worcester Sauce (optional)
Tin of chestnuts/chestnut puree

Put a small amount of oil in pan. Sweat the onion and carrot for a few minutes. Add the stock, Worcester sauce and chestnuts. Simmer for about 20 minutes (well, until it looks 'done' to you). I put mine through the blender before serving, but that's up to you.

It's a rather unusual flavour, and I'm still not sure after eating a whole bowl of it whether I like it or not. Well, I've got another bowlful in the fridge to make my mind up with.

Also, I came across this: http://garlicster.blogspot.com/ , a blog about garlic. Some vegan, some not, but lots and lots of lovely garlic... mmmnn... garlic.
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