Roasted Chestnut Soup With Thyme Cream – a delicious recipe with chestnuts, yellow onion, carrot, olive oil, chicken broth, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 400u00b0.
2
Place chestnuts on a jelly-roll pan. Bake at 400u00b0 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 400u00b0 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
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.
764
kcal
Calories
25
g
Fat
16
g
Carbs
114
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups whole roasted bottled chestnuts, 2 cups chopped yellow onion, 3/4 cup thinly sliced carrot, 1 tablespoon olive oil, and more.
Yes, Roasted Chestnut Soup With Thyme Cream falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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