Cream of Chestnut Soup

Name: Cream of Chestnut Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 30
Cuisine: Global
Ingredients: 30 servings Toppings: cooked and crumbled bacon, dried cherries, crème fraîche, truffle oil; 3 Tbsps butter; 2 carrots, chopped; 2 ribs celery ribs, chopped; 400 grams steamed, peeled chestnuts; 79 milliliters half-and-half; 59 milliliters Marsala; 1 medium size sweet onion, chopped; 1 fresh thyme sprig; 1 liters vegetable broth

Cream of Chestnut Soup might be just the soup you are searching for. This recipe serves 30. Watching your figure? This gluten free and primal recipe has 143 calories, 3g of protein, and 10g of fat per serving. If you have onion, vegetable broth, half-and-half, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Melt butter in a large Dutch oven over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add onion and next 2 ingredients, and saut 8 to 10 minutes or until tender.

Ingredients you will need

Onion

Add Marsala, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in vegetable broth, chestnuts, and thyme. Bring to a boil; reduce heat to low, and simmer 20 to 25 minutes or until chestnuts are tender. Discard thyme.

Ingredients you will need

Vegetable Broth

Chestnuts

Marsala

Thyme

Equipment you will use

Frying Pan

Let cool slightly (about 10 minutes).

Process soup, in batches, in a blender or food processor until smooth. Return to Dutch oven. Stir in half-and-half and salt and pepper to taste. Cook over low heat, stirring often, 5 minutes or until thoroughly heated.

Ingredients you will need

Salt And Pepper