Time to for the recipe of one of my favorite soups! This soup is very tasty AND it is healthy for you!
Roasted Chestnut Soup with Thyme Cream
What you'll need
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 divided kosher salt
1/4 teaspoon ground black pepper
1/3 cup heavy whipping cream
1 1/2 teaspoons chopped thyme leaves
Got it? Now let's get cooking!
Step One: Preheat oven to 400°.
Step Two: Place chestnuts on a jelly-roll pan. Bake at 400° for 15 minutes. Place chestnuts in a large bowl; cool to room temperature.
Step Three: Put the onions, carrots, and oil on pan, then toss to coat the vegetables. Bake at 400° for 1 hour or until tender, stirring occasionally. Add to chestnuts and stir in the broth. Pour half of broth mixture into a blender and blend until smooth. Pour the pureed mixture into a Dutch oven (but you can use a normal oven if needed!). Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper. Place the pan over medium-high heat and bring to a simmer. Reduce heat, and simmer 20 minutes.
Step Four: Place cream in a medium bowl and beat it with a mixer at high speed until soft peaks form. Add remaining 1/8 teaspoon salt and 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 of cream. Sprinkle with thyme.
Step Five: Serve and enjoy! I highly recommend you serve it immediately! So that way it tastes fresh!