Categories: Soup
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
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Preheat oven to 400°.
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Place chestnuts on a jelly-roll pan. Bake at 400° for 15 minutes. Place chestnuts in a large bowl; cool to room temperature.
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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.