Cream of Chestnut Soup

I was recently given some chestnuts and was contemplating what to do with them, besides roasting them on an open fire. I decided to make a seasonal soup with them. It turned out creamy and delicious. This soup is a perfect starter for a holiday dinner and also makes a nice light lunch. Drizzle with crème fraiche and fresh herbs for a pretty garnish. Serve with crusty bread on the side.

Ingredients

2 tablespoons butter

1 small onion, diced

1 leek, trimmed, well rinsed, and diced

1 celery stalk, diced

1 carrot, diced

2 cloves garlic, minced

¼ cup brandy

2 ½ cups peeled chestnuts (I recommend buy pre-peeled)

1 bay leaf

1 teaspoon dried thyme, or 1 tablespoon fresh thyme

5 cups vegetable broth

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon nutmeg

½ cup half and half

crème fresh and fresh thyme to garnish

Directions

In a large Dutch oven, heat the butter over medium heat. Once melted, add the onion, leek, celery, and carrot. Cook 5-7 minutes until the onion is translucent. Stir in the garlic and cook for 1 minute. Add in the brandy and stir to deglaze the pan.

Add in the chestnuts, bay leaf, thyme, and broth. Bring to a boil, then reduce to low heat and cook 30 minutes.

Remove the bay leaf. Carefully pour the soup into a blender to puree. Return the soup back to the pan. Add in the salt, pepper, nutmeg, and half and half. Taste for additional salt and pepper. 

Serve in bowls with crème fraiche drizzle and fresh thyme.

Serves about 4