Chestnuts are the unsung hero of the holiday season!
We think they pair very well with our flavor Youth Tonic!
Savory shiitake, shallot and sage merry so well with chestnuts, bacon and rosemary. Creamy and delicious!
We know you'll love this soup as much as we do!
Roasted Chestnut Soup
Serves 6 | 370 Calories | 14g Fat | 13g Protein | 47g Carbs
2 TBS Butter
1 Medium Onion, Sliced
1 Slice of Bacon, chopped
1 Pound Roasted & Peeled Chestnuts, chopped
1 Jar (2 Cups) FOND Bone Broth Youth Tonic
1 Cup Whole Milk
½ Cup Half & Half
½ Teaspoon Black Pepper
Salt to taste
1 Teaspoon Rosemary, finely chopped
4 Slices of Bacon, cooked and chopped
4 Roasted & Peeled Chestnuts, sliced thin
In a large pot on medium heat, melt the butter and add the bacon & onion. Saute for 5-7 minutes, or until the onion is translucent. Add in the chestnuts and combine well with the onions. Saute until fragrant, about 5 minutes more. Add in the bone broth, whole milk, half & half, black pepper and salt. Bring to a simmer and cook for 20 minutes, until the chestnuts are tender.
In a blender, puree the soup mixture until velvety smooth. Pour back into the large pot to keep warm. Serve with rosemary, bacon and extra chestnuts for garnish.