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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A festive way to warm up over the Holidays!! Found this in Saltscapes magazine!! So delicious!! Ingredients:
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:
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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