This week’s healthy recipe is Roasted Chestnut Soup with Thyme Cream

Have you ever eaten a legitimate roasted chestnut? I mean, sure they are a component to many a Christmas song and they make great decorations… but do you actually know what they taste like?

Before discovering this soup, I honestly had no idea either. But now, my world has been opened to a w hole new world of chestnutty-filled possibilities for the upcoming holiday season. I have since discovered recipes such as Bacon Apple Stuffing with Chestnuts, Chestnut Squash Risotto and Chocolate Chestnut Finger Cookies… but this Roasted Chestnut Soup definitely remains a personal favourite. It’s warm and comforting and is basically everything that a good solid Christmas-is-coming-way-too-quickly meal.

Give this recipe a test drive on one of those evening when the weather outside isn’t all that great and you’re craving something warm and yummy. Best if served with a loaf of crusty bread for dipping.

The thyme cream really adds a kick of flavour

The thyme cream really adds a kick of flavour

Roasted Chestnut Soup with Thyme Cream:

·      3 cups whole roasted bottled chestnuts

·       2 cups chopped yellow onion

·       ¾ cup thinly sliced carrot

·       1 tbsp. olive oil

·       6 cups fat-free, lower-sodium chicken broth

·       5/8 tsp. kosher salt, divided

·       ¼ tsp. freshly ground black pepper

·       1/3 cup heavy whipping cream

·       1½ tsp. chopped fresh thyme leaves

  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
  4. 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 ½ teaspoon salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes
  5. 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 ¾ cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve immediately


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