Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 24

The combination of chestnut and celery has long been popular, and also works well as a soup.

2 onions

4 sticks celery

30g/l oz/2 tbs vegan margarine

425 ml/¾ pt/2 cups vegetable stock or water

225g/½ lb dried chestnuts which have been

soaked in a thermos flask (see here) 285ml/½ pt/1¹/₃ cups soya (soy) milk As required sea salt As required freshly ground black pepper

1) Chop the onions and celery finely. Heat the margarine in a saucepan and sauté them for a few minutes.

2) Add the stock or water and bring to the boil. Chop the chestnuts coarsely and add them to the pan. Lower the heat, cover, and simmer for 10–1 5 minutes.

3) Pour the milk into a liquidizer and add about half the soup mixture. Blend thoroughly and return to the pan, stirring well. Season to taste. Simmer over a low heat for a few minutes longer before serving.