Recipe of the Month

Ingredients:

• 1 tablespoon olive oil

• 1 shallot or ½ small onion, chopped

• 1 medium-sized carrot chopped (~ ⅓ cup)

• 1 stalk celery chopped (~ ⅓ cup)

• 2 cloves garlic peeled and minced

• 2 ½ cups chestnuts cooked and peeled* – (about 15 oz.) plus more for garnish

• 1 teaspoon fresh thyme chopped

• 1 bay leaf

• 5 cups vegetable broth

• ½ teaspoon kosher salt

• ¼ teaspoon white pepper or black pepper

• ¼ cup heavy cream – optional

• ¼ teaspoon grated nutmeg

Optional Toppings:

• 4 tablespoons creme fraiche

• 2 tablespoons fresh chives chopped

• 4 cooked bacon strips chopped (or turkey bacon) – non vegetarian option

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Instructions:

1. Cook the vegetables: Heat olive oil in a Dutch oven (or large saucepan) over medium heat. Add shallot, carrot, and celery. Cook, stirring regularly, for 5-7 minutes or until vegetables are softened.

2. Add the garlic: Add in the garlic and cook for one minute.

3. Add additional ingredients: Stir in the chestnuts, thyme, bay leaf, vegetable stock, and salt and pepper.

4. Cook the soup: Bring to a boil and let it simmer for 15-20 minutes or until all the vegetables are fork-tender.

5. Puree the soup: Discard the bay leaf. Using an immersion blender, carefully puree the soup until it is creamy.

6. Add the heavy cream: If using, stir in the heavy cream. Bring it to a quick rolling boil. Give it a quick taste and add more if necessary.

7. Add the nutmeg: Right before serving, stir in the grated nutmeg.

8. Serve: Ladle into individual bowls and if preferred, garnish with your choice of toppings.