Creamy Chestnut Soup

A festive way to warm up over the Holidays!! Found this in Saltscapes magazine!! So delicious!!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  sprigs fresh parsley
• 4  sprigs fresh thyme
• 1  lb chestnuts, roasted, peeled
• 2  tablespoons butter
• 2  fresh garlic cloves, chopped
• 3⁄4 cup onion, diced
• 1⁄2 cup carrot, diced
• 1⁄2 cup celery, diced
• 1  teaspoon sea salt
• 2  bay leaves, snapped in two
• 1⁄4 teaspoon nutmeg, grated
• 8  cups vegetable broth
• 1  cup  whipping cream
• 1⁄2 cup  10% cream

Directions

1. Make a bouquet of herbs by tying the sprigs of parsley and thyme together with butcher twine. Set aside a few of the chestnuts; chop into small pieces (these will be used as a garnish later).
2. Place butter in a large saucepan over medium heat. Add garlic, onion, carrot celery and chestnuts. Cook until vegetables start to soften, about 5-6 minutes; add salt and pepper, bay leaves, nutmeg and the herb boquet.
3. Add vegetable broth and bring to a boil; simmer for 30-35 minutes, until chestnuts are soft.
4. Remove the herb bouquet and bay leaves. Pour soup into a blender and purée.
5. Return to saucepan and add both types of cream; keep at low heat until ready to to serve.
6. Serve with a dollop of sour cream, a sprig of fresh thyme and some chopped chestnuts.
7. DELICIOUS!