2 Tbsp. olive oil
4 garlic cloves, peeled
2 cups yellow onion, small diced
1 cup carrot, small diced
3 cups canned roasted chestnuts (reserve and chop 1⁄4 cup for garnish, if desired) 6 cups vegetable broth
1 Tbsp. fresh thyme (or other fresh herbs of choice)
1 (15.5 oz.) can white beans, drained and rinsed
1⁄4 tsp. freshly grated nutmeg
1/3 cup Greek yogurt (optional replacement: 1/3 cup heavy cream or whole milk) Salt and pepper, to taste
1-2 tsp. Sherry vinegar (or more to taste)
Garnish options: fresh chives, fresh herbs, chopped roasted chestnuts or other nuts (i.e., hazelnuts, walnuts), Greek yogurt dollop
Method of Preparation:
- Place a large stock pot over medium heat and add the olive oil.
- Once the oil is hot, add whole garlic cloves, diced onions, and carrots. Sautee until translucent or lightly caramelized to your preference.
- Add the roasted chestnuts, vegetable broth, fresh thyme, and white beans. Simmer for about 15 minutes, or until all vegetables and chestnuts are tender enough to blend.
- Carefully purée the mixture in batches in a blender or in the pot with an immersion blender until smooth.
- Stir in the nutmeg and Greek yogurt (or other dairy product of choice).
- Season with salt, pepper, and sherry vinegar to taste, adding water or additional stock if the soup gets too thick. Bring the pot back to a simmer for 3-5 more minutes.
- For serving, ladle the soup into individual bowls. Top each bowl with the garnish options of your choice. Enjoy immediately.
Adapted from: https://www.epicurious.com/recipes/member/views/roasted- chestnut-soup-583bcade5215e82e4e82b4e7
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