Roasted Chestnut Soup w/ Thyme Cream

Calories:172 Fat:5.5g (sat 2.3g,mono 2.3g,poly 0.7g) Protein:3.5g Carbohydrate:27.5g Fiber:3.6g Cholesterol:11mg Iron:0.8mg Sodium:364mg Calcium:38mg
Roasted Chestnut Soup w/ Thyme Cream
Roasted Chestnut Soup w/ Thyme Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 3

    cups whole roasted bottled chestnuts

  • 2

    cups chopped yellow onion

  • 3/4

    cup thinly sliced carrot

  • 1

    tablespoon olive oil

  • 6

    cups fat-free, lower-sodium chicken broth

  • 5/8

    teaspoon kosher salt, divided

  • 1/4

    teaspoon freshly ground black pepper

  • 1/3

    cup heavy whipping cream

  • 1 1/2

    teaspoons chopped fresh thyme leaves

Directions

1. Preheat oven to 400°. 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. 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. 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.

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