Roasted Chestnut Soup with Thyme Cream - 27.5g Carbs, 3.6g Fiber
From: Cooking Light NOVEMBER 2010
Roasting bottled chestnuts brings back fresh-toasted flavor.
Servings: 10
3 cups whole roasted bottled chestnuts
2 cups chopped yellow onion
3/4 cup thinly sliced carrot
1 Tbsp olive oil
6 cups fat-free, lower-sodium chicken broth
5/8 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1/3 cup heavy whipping cream
1 1/2 tsp chopped fresh thyme leaves
1. Preheat oven to 400 degrees F.
2. Place chestnuts on a jelly-roll pan. Bake at 400° for 15 minutes. Place chestnuts in a large bowl; cool to room temperature.
3. Combine onion, carrot, and oil on pan; toss to coat vegetables. Bake at 400° for 1 hour or until tender, stirring occasionally. Add to chestnuts; stir in broth. Pour half of broth mixture into a blender; blend until smooth. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.
4. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve immediately.
Servings: 10
Nutrition per Serving: 172 Calories, 5.5g Fat, 2.3g Saturated fat, 2.3g Monounsaturated fat, 0.7g Polyunsaturated fat, 3.5g Protein, 27.5g Carbs, 3.6g Fiber, 11mg Cholesterol, 0.5mg Iron, 364mg Sodium, 38mg Calcium
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