Ingredients
1 medium yellow onion, peeled and finely chopped
1 stalk celery, finely chopped
1 medium carrot, peeled and finely chopped
1½ tablespoons minced sage
1 tablespoon minced thyme
1 bay leaf
⅛ teaspoon ground cloves
4 to 5 cups Vegetable Stock, or low-sodium vegetable broth
One 15-ounce can chestnut puree
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped parsley
Preparation
Place the onion, celery, and carrot in a large saucepan and saute over medium heat for 15 minutes, or until the onions are tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the sage, thyme, bay leaf, cloves, and vegetable stock.
Bring the pot to a boil over high heat and whisk in the chestnut puree.
Season with salt and pepper and cook for another 5 minutes.
Serve garnished with the chopped parsley.
