Chestnut Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 cups vegetable broth
• 2 cups peeled and chopped chestnuts
• 1/2 cup heavy cream

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 4 minutes.
2. Add the carrot, celery, thyme, rosemary, black pepper, and salt. Cook, stirring occasionally, for 3 minutes.
3. Stir in the vegetable broth and chestnuts. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the chestnuts are tender, about 15 minutes.
4. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend the soup in batches in a blender or food processor.
5. Stir in the cream and cook for 2 minutes, or until heated through.
6. Serve the soup warm, topped with a drizzle of olive oil and some freshly chopped parsley or chives.

Interesting Facts

• Chestnuts are a type of nut with a sweet flavor and a crunchy texture.
• Chestnuts are a great source of fiber, vitamins, and minerals.
• Chestnuts can be eaten raw, roasted, or boiled.
• Chestnut soup is a popular dish in many countries, including France, Italy, and China.