Roast Chestnut And Wild Rice Soup With Onion Toasts

Preparation

1. Step 1

   Preheat oven to 350 degrees. Using a sharp knife and a kitchen mallet, lightly tap an X into the flat side of each chestnut. Place chestnuts in a single layer on a baking sheet, cut side up. Roast until the shells begin to peel back, about 15 minutes. Cool, peel and set aside.

2. Step 2

   In a 6-quart soup pot over low heat, melt butter until it foams. Add onion, and saute until translucent, about 3 minutes. Add garlic and shallots; saute 2 more minutes.

3. Step 3

   Add chestnuts, wild rice, bay leaves and stock to pot. Bring to a boil. Reduce heat to medium-low, and simmer until chestnuts are tender, about 15 minutes. Add cream, return to a simmer and remove from heat.

4. Step 4

   Add thyme, and salt and pepper to taste. Using a blender, puree half of the soup. Return puree to the pot, adjust seasonings, and serve topped with onion toasts.