Creamy Chestnut Soup

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!