- Happy December everyone! Can you believe that November has already come and gone? Seriously, if I think of Halloween it seems just a few days ago and now here I am, sitting in the kitchen with the snow coming down and the first window of my Advent calendar already open. Soon I'll start baking all kinds of Christmas cookies and I guess I should be posting all kinds of Christmas related recipes, but first I wanted to share one that I had made for Thanksgiving dinner —only I ended up forgetting about it so I didn't serve it to my guests. I'm a notoriously chaotic person, you see, and I tend to be easily distracted so no one was too surprised when, once dessert was served and already eaten, I realized the soup was sitting in its pot on the stove, simmering on low.Since it was too late to serve it to my guests I ended up eating the leftovers for days —good thing the soup was delicious, comforting and thick as a winter soup should be.
ROASTED CHESTNUT SOUPAdapted from Cooking Light3 cups whole roasted and peeled chestnuts2 cups chopped yellow onion3/4 cup thinly sliced carrot1 tablespoon olive oil6 cups beef brothSalt and pepper1/3 cup heavy whipping cream1 1/2 teaspoons chopped fresh thyme leaves
Combine onion, carrot, and oil on pan; toss to coat vegetables. Bake at 400° for 1 hour or until tender, stirring occasionally. Add to chestnuts; stir in broth. Pour half of broth mixture into a blender; blend until smooth. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.
Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve immediately.