Roasting bottled chestnuts brings back fresh-toasted flavor.
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
How to Make It
Preheat oven to 400°.
Place chestnuts on a jelly-roll pan. Bake at 400° 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 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.
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.
Made as a test-run for the holidays -- this is a great soup & much easier recipe to prep than the Williams-Sonoma version. Agree you should check the onion/carrot rather than go by CL's oven time. Roasted all one day & held in the broth. Blended and re-heated the next day. Small portion size; the whipped cream & thyme leaves make a yummy presentation.
This soup tastes amazing, has a super creamy texture, and even better, is super easy to prepare. As another reviewer noted, it took less time to roast the onions and carrot that indicated in the recipe, about 25 minutes for mine (although I did cut them up smaller than was really necessary), and you do need to let the blender run for a while to get it smooth.Since I was planning on most of the soup being eaten as leftovers, I didn't whip the cream, and instead just stirred it into the soup at the end of cooking it. It reheats well in the microwave (on 50%, about 1.5 to 2.5 minutes). My soup did not, however, turn out orange as in the picture, but more of a gravy-brown. I don't know if that was due to my using a purple carrot (what I had on hand) or some other factor. Nevertheless, the taste was outstanding.
One of my supper club mates made this recipe for dinner tonight and it was INCREDIBLE!! It was mouth-watering and each of us were wanting to lick out the bottoms of our bowls!! She said it was easy to make, and the taste was delicious! She found roasted chestnuts at Trader Joe's in the refrigerated section. $4 for 6oz (recipe calls for 1 pound, so you'll need to pick up several boxes). They were in a box, then vacuum sealed in a bag inside (not jarred).
I just finished making this soup for a dinner party tomorrow evening. I have not added the cream and thyme but even without it...YUM! What flavor. It took less time to roast the onion,carrot mixture than stated. It took awhile to get the soup all blended without any chunks. But I just kept blending. I did half the recipe. I will be making this for the Holidays for sure. Something different.