Roast Chestnut Soup

• 1 teaspoon butter
• 1 onion medium, sliced
• 1 cup roasted chestnuts chopped, about 12 nuts. You could also use vacuum-packed chestnu
• 1 sage leave, rolled and 'ragged, chiffonaded'
• 2 teaspoons thyme leaves fresh lemon
• 2 whole garlic cloves peeled
• 2 9/16 cups water
• salt
• black pepper
• 2 carrots peeled and chopped
• fresh chilies Optional to cook:
• 1 1/8 cups bacon bits desalted and fried

1. Heat butter in a large saucepan. When melted, add the onions and a pinch of salt and black pepper.
2. Cook on low - medium heat for about 5 minutes, till onions just take on colour
3. Add the chestnuts, sage and 1 teaspoon of lemon thyme leaves and stir for a couple of minutes
4. Then add water and let simmer for 15 - 20 minutes till the chestnuts are soft. Season well and blend with a handheld blender or in a food processor
5. Put back on the heat and add the other teaspoon of lemon thyme.If the soup is too thick, add some water to thin. Add the carrots and let cook on low heat till carrots are soft.
6. Serve, with slices of bread, a spoonful of creme fraiche (if using) and bacon bits.

butter, onion, chestnuts, sage, thyme, garlic, water, salt, black pepper, carrots, fresh chilies, bacon bits

Taken from www.yummly.com/recipe/Roast-Chestnut-Soup-1672520 (may not work)