Creamy Chestnut Soup

Though fresh whole chestnuts are easy to come by this time of year, save yourself the trouble and purchase roasted and peeled chestnuts.

Makes 6 servings (6 cups) Total time: about 1 hour

MELT:

6 1

2 1

DEGLAZE:

1/2 4

2

1/2 2 Tbsp. unsalted butter cup each diced onions, celery, and parsnips sprigs fresh thyme dried bay leaf cup ruby port cups low-sodium chicken or vegetable broth pkg. roasted and peeled chestnuts (5.2 oz. each), such as Gefen, chopped cup heavy cream tsp. red wine vinegar Salt and black pepper to taste

Sour cream or crème fraîche

Melt butter in a pot over medium heat. Stir in onions, celery, parsnips, thyme, and bay leaf. Cover pot and sweat vegetables until softened, 12 minutes. Increase heat to high.

Deglaze pot with port and reduce until nearly evaporated, about 4 minutes.

Stir in broth and chestnuts, bring to a boil, then reduce heat to mediumlow, and simmer soup, partially covered, until chestnuts are very tender, 15 minutes. Discard thyme sprigs and bay leaf.

Purée soup, in batches, in a blender; transfer back to pot. Stir in cream and vinegar, and heat through, then season soup with salt and pepper.

Per serving: 362 cal; 20g total fat (12g sat); 53mg chol; 73mg sodium; 37g carb (4g fiber, 10g total sugars); 4g protein