Thanksgiving Menu 1: Roast Chestnut Soup

Roasted Chestnut Soup with Thyme Cream
10 servings
3 c. whole roasted bottled chestnuts
2 c. yellow onion, chopped
3/4 c. carrot, peeled, sliced thin
1 T. olive oil
6 c. fat-free, lower-sodium chicken broth
1/2 tsp salt (preferably kosher), divided
1/4 tsp fresh ground black pepper
1/3 c. heavy whipping cream
1 1/2 tsp fresh thyme leaves, chopped

Preheat oven to 400 degrees F.
Place chestnuts on a jelly-roll pan and bake them for 15 minutes. Put them in a large bowl to cool to room temperature.
Combine onion, carrot and oil on the jelly-roll pan; toss to coat. Bake at 400 degrees for 1 hour or until tender, stirring occasionally. Add to the chestnuts; stir in broth.
Blend the mixture in batches and pour into a Dutch oven. Stir in 1/2 tsp salt and the pepper.
(This can be prepared up to 2 days ahead and stored, covered, in the refrigerator)
To serve: Reheat soup in Dutch oven over medium-high heat; bring to a simmer. Reduce heat and simmer for 20 minutes. meanwhile, place cream in a medium bowl; beat with a mixer until soft peaks form. Add 1/4 tsp of kosher salt; beat until stiff peaks form (do not overbeat). ladle about 3/4 cup of soup into serving bowls, top with 1 T cream and sprinkle with chopped fresh thyme.