Spice up your Chestnut Soup!
1 Tbsp. butter
1 onion, finely chopped
2 garlic cloves, minced
1 lb. peeled roasted chestnuts
1 russett potato, peeled and chopped
4 cups vegetable broth or chicken broth
1 cup heavy whipping cream
Salt and pepper to taste
1 Tbsp. Potato Allrounder
Melt the butter in a large saucepan over medium heat. Add the onions and garlic. cook and stir for 5 minutes or until the onions are translucent and the garlic is fragrant.
Add the chestnuts and potatoes; stir. Cook an additional 2 minutes, stirring frequently.
Stir in the broth, then the Potato Allrounder. Bring the soup to a boil, then reduce the heat to medium-low and let the soup simmer for 20 minutes, stirring occasionally.
Use a counter-top blender or immersion blender to carefully blend the soup until smooth and creamy.
Return the soup to the saucepan, then stir in the cream. Cook over low heat for 5 minutes or until the soup is heated through, stirring frequently. Remove the saucepan from the heat.
Season the soup with salt and pepper.
Tips: If using a regular blender, blend the hot soup in small batches.
Sprinkle the soup with chopped fresh parsley or thyme before serving.
- Serving Size
- 1 serving
- per serving
- 35 grams
- 16 grams
- 3.6 grams