Chestnut Soup

• 1 tablespoon unsalted butter
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1 1/2 cups peeled and steamed chestnuts (such as Melissa's)
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 cup apple brandy
• 3 cups unsalted chicken stock
• 2 1/2 tablespoons all-purpose flour
• 1 cup water
• 3/8 teaspoon kosher salt
• 1 tablespoon cider vinegar
• 3/8 teaspoon black pepper

1. Heat butter in a saucepan over medium heat. Add onion and carrot; cook 10 minutes. Stir in chestnuts, thyme, ginger, and allspice; cook 1 minute. Add apple brandy; cook until reduced by half. Combine chicken stock and flour; stir with a whisk. Add stock mixture and 1 cup water to pan. Bring to a boil; reduce heat, cover, and simmer 12 minutes. Place mixture in a blender. Blend until smooth. Return to pan; cook over low heat 3 minutes. Stir in salt, vinegar, and pepper.

unsalted butter, onion, carrot, chestnuts, thyme, ground ginger, ground allspice, apple brandy, flour, water, kosher salt, cider vinegar, black pepper

Taken from www.myrecipes.com/recipe/chestnut-soup-4 (may not work)