Roasted Chestnut Soup with Thyme Cream

Photo: Jonny Valiant; Styling: Deborah Williams

Roasting bottled chestnuts brings back fresh-toasted flavor.

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 5.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.5g
  • Carbohydrate: 27.5g
  • Fiber: 3.6g
  • Cholesterol: 11mg
  • Iron: 0.8mg
  • Sodium: 364mg
  • Calcium: 38mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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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