A festive way to warm up over the Holidays!! Found this in Saltscapes magazine!! So delicious!!
Ingredients: [‘fresh parsley’, ‘fresh thyme’, ‘chestnuts’, ‘butter’, ‘fresh garlic cloves’, ‘onion’, ‘carrot’, ‘celery’, ‘sea salt’, ‘bay leaves’, ‘nutmeg’, ‘vegetable broth’, ‘whipping cream’, ‘10%25 cream’]
Quantity of Ingredients: [“4 sprigs fresh parsley”,”4 sprigs fresh thyme”,”1 lb chestnuts, roasted, peeled “,”2 tablespoons butter”,”2 fresh garlic cloves, chopped “,”3/4 cup onion, diced “,”1/2 cup carrot, diced “,”1/2 cup celery, diced “,”1 teaspoon sea salt”,”2 bay leaves, snapped in two “,”1/4 teaspoon nutmeg, grated “,”8 cups vegetable broth”,”1 cup whipping cream”,”1/2 cup 10% cream”]
Number of Servings: 4
Steps: [‘Make a bouquet of herbs by tying the sprigs of parsley and thyme together with butcher twine. Set aside a few of the chestnuts; chop into small pieces (these will be used as a garnish later).’, ‘Place butter in a large saucepan over medium heat. Add garlic, onion, carrot celery and chestnuts. Cook until vegetables start to soften, about 5-6 minutes; add salt and pepper, bay leaves, nutmeg and the herb boquet.’, ‘Add vegetable broth and bring to a boil; simmer for 30-35 minutes, until chestnuts are soft.’, ‘Remove the herb bouquet and bay leaves. Pour soup into a blender and purée.’, ‘Return to saucepan and add both types of cream; keep at low heat until ready to to serve.’, ‘Serve with a dollop of sour cream, a sprig of fresh thyme and some chopped chestnuts.’, ‘DELICIOUS!’]