4 sprigs fresh parsley
4 sprigs fresh thyme
1 lb (500 g) roasted peeled chestnuts
2 tbsp (30 mL) butter or olive oil
2 cloves fresh garlic, chopped
3/4 cup (175 mL) diced onion
1/2 cup (125 mL) diced carrot
1/2 cup (125 mL) diced celery
1 tsp (5 mL) sea salt
1 tsp (5 mL) fresh ground pepper
2 bay leaves, snapped in two
1/4 tsp (1 mL) grated nutmeg
8 cups (2 L) vegetable broth
1 cup (250 mL) whipping cream
1/2 cup (125 mL) 10% cream
Make a bouquet of herbs by tying the sprigs of parsley and thyme together with butcher twine. Set aside a few of the chestnuts; chop into small pieces (these will be used as a garnish later on).
Place butter or oil in a large saucepan over medium heat. Add garlic, onion, carrot, celery and chestnuts. Cook until vegetables start to soften, about 5-6 minutes; add salt, pepper, bay leaves, nutmeg and the herb bouquet.
Add vegetable broth and bring to a boil; simmer for 30-35 minutes, until chestnuts are soft.
Remove the herb bouquet and bay leaves. Pour soup into a blender and purée. Return to saucepan and add both types of cream; keep at low heat until ready to serve.
Serve with a dollop of sour cream, a sprig of fresh thyme, and some chopped chestnuts.