Roast Chestnut And Wild Rice Soup With Onion Toasts

• 1 pound chestnuts
• 4 tablespoons butter
• 2 medium onions, diced
• 1 tablespoon finely chopped garlic
• 3 shallots, finely chopped
• 1 1/2 cups cooked wild rice
• 2 bay leaves
• 2 quarts chicken stock or canned broth
• 2 cups heavy cream
• 1 tablespoon fresh thyme leaves (removed from stems), chopped
• Salt and freshly ground black pepper

1. Preheat oven to 350 degrees.
2. Using a sharp knife and a kitchen mallet, lightly tap an X into the flat side of each chestnut.
3. Place chestnuts in a single layer on a baking sheet, cut side up.
4. Roast until the shells begin to peel back, about 15 minutes.
5. Cool, peel and set aside.
6. In a 6-quart soup pot over low heat, melt butter until it foams.
7. Add onion, and saute until translucent, about 3 minutes.
8. Add garlic and shallots; saute 2 more minutes.
9. Add chestnuts, wild rice, bay leaves and stock to pot.
10. Bring to a boil.
11. Reduce heat to medium-low, and simmer until chestnuts are tender, about 15 minutes.
12. Add cream, return to a simmer and remove from heat.
13. Add thyme, and salt and pepper to taste.
14. Using a blender, puree half of the soup.
15. Return puree to the pot, adjust seasonings, and serve topped with onion toasts.

chestnuts, butter, onions, garlic, shallots, rice, bay leaves, chicken, heavy cream, thyme, salt

Taken from cooking.nytimes.com/recipes/1233 (may not work)