I’ve been dying to use up the roasted and peeled chestnuts I picked up over the holidays. It saddens me so when things so delicious and delicate are only available for purchase a few short days of the year.
I covet them…and then I somewhat hoard them.

This time I’ve decided to relinquish my grip on the goodies and truly whip up some delicious soup to soothe and warm my soul.

My hope is that this will do the same for you and yours:

Chestnut Apple Soup with Whipped Lemon Thyme Cream

2 Tbs. butter 
1 small onion, peeled and coarsely chopped
1 small golden delicious apple, cored and chopped
1 cup roasted and peeled chestnuts
sea salt and pepper
2 cups vegetable broth

1/4 cup whipping cream
juice of 1/2 lemon
1 Tbs. fresh thyme

In a large stockpot, heat the butter over medium heat. Add the remaining ingredients and sauté until the onions become translucent.
Add 2 cups of broth and reduce to a simmer. Cook for about 10 minutes.
Transfer the soup to a high speed blender and process until silky smooth.

Just before serving, combine whipping cream, lemon juice, and thyme in a high speed blender or medium bowl and whip until semi-stiff.

Dollop over the Chestnut Apple Soup.


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