Creamy Chestnut Soup
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“A festive way to warm up over the Holidays!! Found this in Saltscapes magazine!! So delicious!!”
Creamy Chestnut Soup
0 recipe photos
READY IN:40mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 1 lb chestnuts, roasted, peeled
- 2 tablespoons butter
- 2 fresh garlic cloves, chopped
- 3⁄4 cup onion, diced
- 1⁄2 cup carrot, diced
- 1⁄2 cup celery, diced
- 1 teaspoon sea salt
- 2 bay leaves, snapped in two
- 1⁄4 teaspoon nutmeg, grated
- 8 cups vegetable broth
- 1 cup whipping cream
- 1⁄2 cup 10% cream
Directions
- 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).
- 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.
- Add vegetable broth and bring to a boil; simmer for 30-35 minutes, until chestnuts are soft.
- Remove the herb bouquet and bay leaves. Pour soup into a blender and purée.
- Return to saucepan and add both types of cream; keep at low heat until ready to to serve.
- Serve with a dollop of sour cream, a sprig of fresh thyme and some chopped chestnuts.
- DELICIOUS!
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Creamy Chestnut Soup