Roasted Chestnut Soup with Thyme Cream

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 cup carrots thinly sliced
• 3 cups honey whole
• 1.5 teaspoons thyme sprigs fresh chopped
• 0.3 cup cup heavy whipping cream 
• 0.6 teaspoon kosher salt divided
• 6 cups beef broth fat-free
• 1 tablespoon olive oil 
• 2 cups onion yellow chopped

Equipment

• bowl
• frying pan
• ladle
• oven
• blender
• dutch oven

Directions

1. Preheat oven to 40
2. Place chestnuts on a jelly-roll pan.
3. Bake at 400 for 15 minutes.
4. Place chestnuts in a large bowl; cool to room temperature.
5. Combine onion, carrot, and oil on pan; toss to coat vegetables.
6. Bake at 400 for 1 hour or until tender, stirring occasionally.
7. Add to chestnuts; stir in broth.
8. Pour half of broth mixture into a blender; blend until smooth.
9. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper.
10. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.
11. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form.
12. Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream.
13. Sprinkle with thyme.
14. Serve immediately.