Posted by Kimberly Clark on Thursday, January 23, 2014
Squash and Chestnut Soup Recipe... Yummy!
Beautiful smooth and creamy soup nourishes the spleen and resolve
dampness, warms the kidney, stimulate blood circulation. Great to have
on a cold wintery evening.
Preparation time: 10 mins
Cooking time: 50 mins
Serves: 6
Ingredients
1 cup dried chestnuts, soaked
2 onions
3 tablespoons olive oil
1 medium squash
2 pints vegetable stock
2 cloves garlic
1 bayleaf
1 teaspoon rosemary
Splash of cider vinegar
Parsley to garnish
Pinch paprika
Method
Presoak the chestnuts overnight or use fresh chestnuts if available.
Chop the onions roughly and fry in the olive oil until softened. Chop
the squash, removing the skin and seeds, and sweat with the onions,
turning occasionally until it starts to soften.
Add the
vegetable stock, chestnuts, crushed garlic, bayleaf and rosemary. Simmer
for 40 minutes, remove the bayleaf and liquidise adding a splash of
cider vinegar and a good twist of freshly ground black pepper. Serve
garnished with parsley and a sprinkle of paprika.
Recipe by Daverick Leggett
http://www.meridianpress.net/ and www.acupuncture.org.uk
