Chestnut and Turnip Soup

Ingredients:

• 1 pound chestnuts, peeled and roasted
• 2 large turnips, peeled and cubed
• 1 onion, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions:

1. Roast the chestnuts: Preheat the oven to 375°F. Cut an “X” in the bottom of each chestnut with a sharp knife. Spread the chestnuts in a single layer on a baking sheet and roast them for 15-20 minutes, or until the shells have peeled back on both sides and the chestnuts are tender. Let cool, then peel and discard the outer shell and the inner skin. Cut the chestnuts into small pieces.
2. In a large pot over medium heat, sauté the onion and turnips in olive oil until the onion is translucent and the turnips are slightly browned, about 5-7 minutes.
3. Add the chestnuts, thyme, salt and pepper, and stir to combine.
4. Add the vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for about 30 minutes, or until the turnips are soft.
6. Puree the soup in a blender or use an immersion blender until smooth.
7. Return the soup to the pot and stir in the heavy cream. Heat gently over low heat.
8. Serve hot, garnished with chopped fresh parsley.

Verdict:

This hearty soup is perfect for a chilly day. The chestnuts add a nutty flavor while the turnips provide a subtle sweetness. The addition of cream at the end adds richness to the soup. Serve it with a crusty bread on the side for a satisfying meal.

Serving Suggestions:

This soup can be served as a starter or as a main dish. Pair it with a light salad or some crusty bread for a complete meal. Leftovers can be stored in the fridge for up to 3 days.