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Chestnut Broth With Soft Spices Recipe

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Chestnut Broth With Soft Spices Recipe

Chestnut Broth With Soft Spices Ingredients:

1/2 Carrot
1/2 Leek
1 Celery Sticks
Vegetable Oil
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/4 tsp Coriander
1/4 tsp Mace
3/4 pt Water
1/2 tbsp Passata
4 oz Chopped Chestnuts
1/4 pt Milk
Lemon Juice
Seasoning

Chestnut Broth With Soft Spices Preparation:

1. Fry the chopped carrot, leek and celery in the vegetable oil until
they
start to colour, then stir in all the spices. Allow the spices to
cook
for a few seconds then add the water and passata. Stir well. Add
the
chestnuts, bring to the boil and cook until soft, for around 20
minutes.

2. Add the milk and lemon juice and season to taste. Puree. Return to
the
pan, heat and then serve.

�Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.�

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

�Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.�

Henry Miller, American writer (1891-1980)

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Important Note: This Chestnut Broth With Soft Spices recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.