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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 tablespoons (1/4 stick) butter |
1 1/2 cups chopped onion |
1 small golden delicious apple, peeled, cored, cut into 1/2-inch cubes |
1 7.41-ounce jar vacuum-packed chestnuts |
1 large celery stalk, chopped |
3 small fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme |
3 tablespoons brandy |
3 cups (or more) low-salt chicken broth |
1/4 cup crème fraîche |
Directions:
1. Melt butter in heavy large saucepan over medium heat. Add onion, apple, chestnuts, celery, and thyme sprigs. Sauté until onion is soft and translucent, about 7 minutes. Add brandy; stir until liquid is absorbed, about 2 minutes. Add 3 cups broth and bring to boil. Reduce heat to medium and simmer until chestnuts are soft, about 15 minutes; cool slightly.
2. Working in batches, puree soup in blender until very smooth. Return soup to pan and cook until heated through, adding more chicken broth by tablespoonfuls to thin as needed and stirring often, about 2 minutes. Season with salt and pepper.
3. Stir crème fraîche and minced thyme in small bowl. Divide soup among bowls. Drizzle with crème fraîche and serve.
4. * Sold at some supermarkets and at specialty foods stores.
5. Per serving: 179.34 (kcal) calories, 51.5 % calories from fat, 10.27 g fat, 6.62 g saturated fat, 34.68 mg cholesterol, 17.70 g carbohydrates, 2.93 g dietary fiber, 8.18 g total sugars, 14.77 g net carbohydrates, 4.65 g protein Nutritional analysis provided by Bon Appétit
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