Roast Carrot & Chestnut Soup with Croutons
- 1 large yellow onion, chopped
- 3 large carrots, chopped
- 2 c chestnuts, roasted and peeled
- 1 pn kosher salt, plus more as needed
- 4 T extra-virgin olive oil, divided
- 4 c chicken stock
- 1 pn freshly cracked black pepper
- 1/4 c heavy cream
- 3 thick slices of rustic bread, crusts removed and cut into 3/4-inch dice
- Produce
- Carrots, large (3)
- Chestnuts, roasted and peeled (2 c)
- Yellow onion, large (1)
- Canned Goods
- Chicken stock (4 c)
- Cooking & Baking
- Black pepper, freshly cracked (1 pn)
- Kosher salt (1 pn)
- Olive oil, extra-virgin (4 T)
- Bread & Baked Goods
- Rustic bread (3 thick slices)
- Dairy
- Heavy cream (1/4 c)
Preparation
Read recipe preparation on sippitysup.com
Social Stats
40.3Rating
1-100
1-100
7Tweets
1Facebook
Shares
Shares
61StumbleUpon
Views
Views
75PinterestPins
Recipe Stats
Published February 24, 2012 (12 months ago).
25 people saved this recipe.
