Roast Chestnut Soup
By: Ozoz
Published: Thursday, December 10, 2009 - 5:50pm

Ingredients




1 teaspoon butter
1 medium onion, sliced
150 grams roasted chestnuts, chopped (about 12 nuts). You could also use vacuum-packed chestnu
1 sage leave, rolled and ‘ragged (chiffonaded)’
2 teaspoons of fresh lemon thyme leaves
2 whole garlic cloves, peeled
600 ml water
Salt and black pepper

2 carrots, peeled and chopped
Optional to cook: fresh chilies

Optional to serve: creme fraiche and 125g bacon bits, desalted and fried

Preparation

1 Heat butter in a large saucepan. When melted, add the onions and a pinch of salt and black pepper. 2 Cook on low – medium heat for about 5 minutes, till onions just take on colour 3 Add the chestnuts, sage and 1 teaspoon of lemon thyme leaves and stir for a couple of minutes 4 Then add water and let simmer for 15 – 20 minutes till the chestnuts are soft. Season well and blend with a handheld blender or in a food processor 5 Put back on the heat and add the other teaspoon of lemon thyme.If the soup is too thick, add some water to thin. Add the carrots and let cook on low heat till carrots are soft. 6 Serve, with slices of bread, a spoonful of creme fraiche (if using) and bacon bits.

About


I love the fragance and flavour of roasted chestnuts in a soup