Roasted Chestnut Soup with Thyme Cream

Holiday CookbookRoasting bottled chestnuts brings back fresh-toasted flavor

 

Roasted Chestnut Soup with Thyme Cream
Roasting bottled chestnuts brings back fresh-toasted flavor
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Ingredients
  1. 3 cups whole roasted bottled chestnuts
  2. 2 cups chopped yellow onion
  3. 3/4 cup thinly sliced carrot
  4. 1 tablespoon olive oil
  5. 6 cups fat-free, lower-sodium chicken broth
  6. 5/8 teaspoon kosher salt, divided
  7. 1/4 teaspoon freshly ground black pepper
  8. 1/3 cup heavy whipping cream
  9. 1 1/2 teaspoons chopped fresh thyme leaves
Instructions
  1. 1. Preheat oven to 400°.
  2. 2. Place chestnuts on a jelly-roll pan. Bake at 400° for 15 minutes. Place chestnuts in a large bowl; cool to room temperature.
  3. 3. Combine onion, carrot, and oil on pan; toss to coat vegetables. Bake at 400° for 1 hour or until tender, stirring occasionally. Add to chestnuts; stir in broth. Pour half of broth mixture into a blender; blend until smooth. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.
  4. 4. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve immediately.
Adapted from Myrecipes.com
Adapted from Myrecipes.com
Healthy Recipes http://www.healthyrecipescenter.com/

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