Chestnut Soup Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 shallot (or ½ small onion, chopped)

1 medium-sized carrot (chopped (~ ⅓ cup)

1 stalk celery (chopped (~ ⅓ cup)

2 cloves garlic (peeled and minced)

2 ½ cups chestnuts (cooked and peeled* -, about 15 oz. plus more for garnish)

1 teaspoon fresh thyme (chopped)

1 bay leaf

5 cups vegetable broth

½ teaspoon kosher salt

¼ teaspoon white pepper (or black pepper)

¼ cup heavy cream (- optional)

¼ teaspoon grated nutmeg

4 tablespoons creme fraiche

2 tablespoons fresh chives (chopped)

4 cooked bacon strips (chopped, or turkey bacon - non vegetarian option)

Directions

Cook the vegetables: Heat olive oil in a Dutch oven (or large saucepan) over medium heat. Add shallot, carrot, and celery. Cook, stirring regularly, for 5-7 minutes or until vegetables are softened.

Add the garlic: Add in the garlic and cook for one minute.

Add additional ingredients: Stir in the chestnuts, thyme, bay leaf, vegetable stock, and salt and pepper.

Cook the soup: Bring to a boil and let it simmer for 15-20 minutes or until all the vegetables are fork-tender.

Puree the soup: Discard the bay leaf. Using an immersion blender, carefully puree the soup until it is creamy.

Add the heavy cream: If using, stir in the heavy cream. Bring it to a quick rolling boil. Give it a quick taste and add more if necessary.

Add the nutmeg: Right before serving, stir in the grated nutmeg.

Serve: Ladle into individual bowls and if preferred, garnish with your choice of toppings.

Nutrition

• Calories: 287 kcal
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Cholesterol: 17 mg
• Sodium: 1484 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 2 g