Chestnut-Carrot Soup
Chestnuts give this creamy carrot soup recipe a hint of nutty goodness.
Prep Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
Makes 10 to 12 servings.
Ingredients
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9 medium carrots, coarsely chopped (4 1/2 cups)
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2 14-1/2-oz. cans reduced-sodium chicken broth
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1 10-oz. can whole, peeled chestnuts packed in water, drained
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1 large onion, chopped (1 cup)
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3/4 teaspoon ground ginger
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1/4 teaspoon pepper
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2 cups half-and-half, light cream, or fat-free milk
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2 tablespoons dry sherry (optional)
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Fresh chive stems (optional)
Directions
1.
In a large saucepan or Dutch oven combine carrots, broth, chestnuts, onion, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until carrots and chestnuts are tender. Cool slightly.
2.
In a blender container or food processor bowl, blend or process the carrot-chestnut mixture, one-third at a time, until mixture is nearly smooth. Return all to saucepan. Stir in 1 cup of the half-and-half, light cream, or fat-free milk, and if desired, sherry; heat through.
3.
Meanwhile, warm remaining half-and-half in a small saucepan over medium heat until small bubbles form around the edge of the pan. Remove from heat. Using a rotary beater, carefully beat the half-and-half until foamy.
4.
To serve, divide the pureed soup among ten to twelve 6-ounce heat-proof cups. Gently spoon some of the foamed half-and-half atop each serving. Add chive stems to each cup, if desired. Makes 10 to 12 servings.
Make-ahead tip
Prepare soup; cover and chill up to 24 hours. Then reheat and add cream topping.
Nutrition information
Calories 152, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 18 mg, Sodium 252 mg, Carbohydrate 21 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 143%, Vitamin C 23%, Calcium 7%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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