...Or a jar of chestnuts purchased from Williams and Sonoma make this soup recipe easy and delicious! The flavors of chestnuts and thyme are prominent and especially 'holiday-like' in that you're reminded of dressing/stuffing! Passed on to me from Tammy who serves this at her thanksgiving every year; I finally served it as a first course for dinner party at our house....with a dollop of sour cream! I should probably buy a proper camera to better photograph my food dishes!
1 Cup chopped onion
2 minced garlic cloves
1 bay leaf
1 tsp dried thyme
2 Tbsp butter
2 cups sliced celery
2 sliced carrots
1 jar Williams and Sonoma whole Chestnuts (or 2 1/2 cup prepared chestnuts)
1 large potato (cubed)
3 cups chicken broth
2 and 1/2 cups water
salt and pepper to taste
Sour cream (to accompany the soup)
Cook onion & garlic in butter
add thyme and bay leaf
add celery carrots broth and water and simmer at low temp for 5 min
add chestnuts and potatoes last and cook until tender
Remove the bay leaf and transfer the soup (in batches) to blender or Cuisinart to puree
return it to the stove or refrigerate overnight
warm the bowls and serve it hot with sour cream and cracked pepper.
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