*  Exported from  MasterCook  *

                         Chestnut and Lentil Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chestnuts
                        Light oil
   1      cup           French green lentils -- =OR=- Brown
   2      quarts        Water
   1      medium        Carrot -- diced into
                        small -- even squares
   1                    Celery stalk -- cut into small squar
     1/2  small         Onion -- finely diced
   1      large         Garlic clove -- peeled and finely ch
   1                    Bay leaf
     1/2  teaspoon      Salt -- or to taste
   5                    Parsley sprigs
                        -----FINISHING THE SOUP-----
   3      tablespoons   Light olive oil -- Chestnuts (from
					
   1 1/2  teaspoons     Chopped fresh marjoram -OR-
     1/2  teaspoon      -Dried Marjoram
     1/4  teaspoon      Fennel seeds -- crushed
                        (or ground)
                        Fresh thyme sprigs -- -=OR=-
   1      pinch         -(generous) dried Thyme
     1/2  cup           Dry white wine
   1      tablespoon    Tomato paste -- Lentils (from above)
                        Water -- stock or cream
                        needed)
                        Salt
                        Freshly milled black pepper
                        Extra-virgin olive oil
                        Finely chopped parsley
                        Small croutons -- fried
                        butter or oil) -- (optional)

PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides
and toss them in just enough oil to lightly coat them. Place
chestnuts on baking sheet. Bake until skins have opened and meat is tender,
 about 20 minutes. When cool enough to handle, peel and dice them into small pieces. 
Set aside. Rinse lentils and combine them in soup pot with the water. Bring to boil.
 Cook a few minutes at gentle boil, removing foam that forms on surface. Add carrot,
 celery, onion, garlic, bay leaf, salt and parsley. Lower heat and simmer until lentils are tender,
 about 35 minutes. When done, remove parsley sprigs and bay leaf. 
Correct seasoning and add salt, if necessary. Puree half the lentils
until smooth, then recombine them with the rest
. FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil,
 then add roasted chestnuts and herbs. Cook over medium heat,
stirring frequently, for

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