Provided by R. W. Apple Jr.
Categories dinner, soups and stews, appetizer
Time 1h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Using a sharp knife and a kitchen mallet, lightly tap an X into the flat side of each chestnut. Place chestnuts in a single layer on a baking sheet, cut side up. Roast until the shells begin to peel back, about 15 minutes. Cool, peel and set aside.
- In a 6-quart soup pot over low heat, melt butter until it foams. Add onion, and saute until translucent, about 3 minutes. Add garlic and shallots; saute 2 more minutes.
- Add chestnuts, wild rice, bay leaves and stock to pot. Bring to a boil. Reduce heat to medium-low, and simmer until chestnuts are tender, about 15 minutes. Add cream, return to a simmer and remove from heat.
- Add thyme, and salt and pepper to taste. Using a blender, puree half of the soup. Return puree to the pot, adjust seasonings, and serve topped with onion toasts.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 25 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 832 milligrams, Sugar 7 grams, TransFat 0 grams
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