Recipe - Celery Root And Chestnut Soup - Millennium

2 Leeks; washed well, halved
lengthwise, thinly cut or sliced up
2 Cloves garlic; minced
One fourth teaspoon Sea salt
One half cup Dry sherry; or dry white
wine or nonalcoholic white
wine or vegetable stock
2 teaspoon Dried thyme
4 Bay leaves
2 Celery roots; peeled and cut
into 1inch cubes
8 cup Vegetable stock
4 ounce Dried chestnuts; rinsed
1 teaspoon Minced lemon zest
One half teaspoon Ground nutmeg
1 tablespoon Fresh tarragon; minced
One fourth teaspoon Fresh ground black pepper
2 tablespoon White miso
One half teaspoon Sea salt
Rice milk; or soy milk, if
needed to thin soup
1 Lemon; cut into thin wheels,
for garnish
Chopped fresh tarragon; for
garnish

In a large soup pot cook the leeks, garlic, salt and One half cup
sherry/wine/stock over medium heat, stirring often, for 10 minutes or until
the leeks are very tender and start to caramelize. Add the thyme, bay,
celery root, 8 cups of stock, and chestnuts. Cover and simmer for 40
minutes, or until the celery root and chestnuts are soft. Add the lemon
zest, nutmeg, tarragon, pepper, miso and salt. Remove from heat and discard
the bay leaves. In a blender, blend the soup in small batches until smooth,
adding rice or soy milk if necessary for desired consistency. Taste and
adjust the seasoning. Garnish each serving with a lemon wheel, some chopped
tarragon, and (if desired) a few drops of dry sherry. Serves 6. 362 cals,
7 g fat (est. mc)

*INFO* Recipe from The Millennium Cookbook by Eric Tucker & John
Westerdahl, M.P.H., R.D., C.N.S.; Dessert Recipes by Sascha Weiss (Ten
Speed 1998) ISBN 0898158990. MILLENNIUM RESTAURANT is located in the
Abagail Hotel at 246 McAllister Street, San Francisco, California.

Typed by Melissa's Specialty Foods: Eric Tucker of Millennium URL:
www.melissas.com/gstchefs/1298chef.htm Sent to Eatlf mailing list 12/4/98
mc/kitpath

Recipe by: Millennium Cookbook by Eric Tucker

Posted to EATLF Digest by kitpath@earthlink.net on Dec 04, 1998, converted
by MM_Buster v2.0l.