Roast Chestnut And Wild Rice Soup With Onion Toasts

Ingredients

• 1 pound chestnuts
• 4 tablespoons butter
• 2 medium onions, diced
• 1 tablespoon finely chopped garlic
• 3 shallots, finely chopped
• 1 ½ cups cooked wild rice
• 2 bay leaves
• 2 quarts chicken stock or canned broth
• 2 cups heavy cream
• 1 tablespoon fresh thyme leaves (removed from stems), chopped
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    431 calories; 28 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 96 milligrams cholesterol; 592 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Preheat oven to 350 degrees. Using a sharp knife and a kitchen mallet, lightly tap an X into the flat side of each chestnut. Place chestnuts in a single layer on a baking sheet, cut side up. Roast until the shells begin to peel back, about 15 minutes. Cool, peel and set aside.
2. In a 6-quart soup pot over low heat, melt butter until it foams. Add onion, and saute until translucent, about 3 minutes. Add garlic and shallots; saute 2 more minutes.
3. Add chestnuts, wild rice, bay leaves and stock to pot. Bring to a boil. Reduce heat to medium-low, and simmer until chestnuts are tender, about 15 minutes. Add cream, return to a simmer and remove from heat.
4. Add thyme, and salt and pepper to taste. Using a blender, puree half of the soup. Return puree to the pot, adjust seasonings, and serve topped with onion toasts.