Roasted Chestnut Soup with Thyme Cream
Slightly modified from MyRecipes- Ingredients:
- 3 cups whole roasted bottled or vacuum packed chestnuts
- 2 cups chopped yellow onion
- 3/4 cup thinly sliced carrot
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons chopped fresh thyme leaves
Preheat oven to 400 degrees.
Bake chestnuts for 15 minutes. Place chestnuts in a large bowl; cool to room temperature.
Combine onion, carrot, and oil on pan; toss to coat vegetables. Bake for 25 minutes or until tender, stirring occasionally. Add chestnuts, broth, and vegetables to a Dutch oven and blend using an immersion blender. Stir in 1/2 teaspoon salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.
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 bowls; top each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve immediately.