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“A festive way to warm up over the Holidays!! Found this in Saltscapes magazine!! So delicious!!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make a bouquet of herbs by tying the sprigs of parsley and thyme together with butcher twine. Set aside a few of the chestnuts; chop into small pieces (these will be used as a garnish later).
  2. Place butter in a large saucepan over medium heat. Add garlic, onion, carrot celery and chestnuts. Cook until vegetables start to soften, about 5-6 minutes; add salt and pepper, bay leaves, nutmeg and the herb boquet.
  3. Add vegetable broth and bring to a boil; simmer for 30-35 minutes, until chestnuts are soft.
  4. Remove the herb bouquet and bay leaves. Pour soup into a blender and purée.
  5. Return to saucepan and add both types of cream; keep at low heat until ready to to serve.
  6. Serve with a dollop of sour cream, a sprig of fresh thyme and some chopped chestnuts.
  7. DELICIOUS!

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