Title: Chestnut soup
 Categories: Main dish, Soups, Vegetables
      Yield: 6 Servings
 
      2 ts Cannola Oil
    1/2 ea Onion; Md, Chopped
      1 ea Carrot; Md, Sliced
      1 ea Celery Stalk; Sliced
      4 c  Chicken Broth
      1 ts Sugar
      1 ea Bay Leaf
    1/4 ts Leaf Basil; Dried
    1/8 ts Marjoram Leaves; Dried
    1/2 lb Chestnuts; Abt. 24, *
    1/2 c  Evaporated Skimmed Milk
    3/4 c  Marsala, Sherry; OR
    3/4 c  Chicken Broth
      1 x  Salt & Pepper; To Taste
 
  *    Chestnuts should be roasted and shelled.
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  In a large pot, heat the oil and saute the onion, carrot and celery.
  Add the broth, sugar, bay leaf, basil, marjoram and chestnuts. Simmer
  until the chestnuts are tender, about 25 minutes.  Remove and discard
  the bay leaf. Carefully transfer to a food processor or blender and
  puree the mixture. Return to the pot and stir in the evaporated milk,
  and bring to a boil; add the marsala, sherry or chicken broth. Season
  to taste with salt and pepper. Serve hot or cold.