Creamy Chestnut Soup

• 4 sprigs fresh parsley
• 4 sprigs fresh thyme
• 1 lb chestnuts, roasted, peeled
• 2 tablespoons butter
• 2 fresh garlic cloves, chopped
• 34 cup onion, diced
• 12 cup carrot, diced
• 12 cup celery, diced
• 1 teaspoon sea salt
• 2 bay leaves, snapped in two
• 14 teaspoon nutmeg, grated
• 8 cups vegetable broth
• 1 cup whipping cream
• 12 cup 10% cream

1. Make a bouquet of herbs by tying the sprigs of parsley and thyme together with butcher twine.
2. Set aside a few of the chestnuts; chop into small pieces (these will be used as a garnish later).
3. Place butter in a large saucepan over medium heat.
4. Add garlic, onion, carrot celery and chestnuts.
5. Cook until vegetables start to soften, about 5-6 minutes; add salt and pepper, bay leaves, nutmeg and the herb boquet.
6. Add vegetable broth and bring to a boil; simmer for 30-35 minutes, until chestnuts are soft.
7. Remove the herb bouquet and bay leaves.
8. Pour soup into a blender and puree.
9. Return to saucepan and add both types of cream; keep at low heat until ready to to serve.
10. Serve with a dollop of sour cream, a sprig of fresh thyme and some chopped chestnuts.
11. DELICIOUS!

parsley, thyme, chestnuts, butter, garlic, onion, carrot, celery, salt, bay leaves, nutmeg, vegetable broth, whipping cream, cream

Taken from www.food.com/recipe/creamy-chestnut-soup-467973 (may not work)