Roasted Chestnut Soup

Step by stepInstructions

1. If using fresh chestnuts: score an X on each, roast at 400°F for 25 minutes, and peel while warm.
2. Melt the butter in a pot and cook the onion and celery until soft, about 6 minutes; add the garlic and cook 1 minute.
3. Add the chestnuts, broth, thyme, salt, and pepper; simmer 20 minutes.
4. Purée with an immersion blender until velvety.
5. Stir in the cream, heat through, and serve garnished with chives.