- In a large saucepan or Dutch oven combine carrots, broth, chestnuts, onion, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until carrots and chestnuts are tender. Cool slightly.
- In a blender container or food processor bowl, blend or process the carrot-chestnut mixture, one-third at a time, until mixture is nearly smooth. Return all to saucepan. Stir in 1 cup of the half-and-half, light cream, or fat-free milk, and if desired, sherry; heat through.
- Meanwhile, warm remaining half-and-half in a small saucepan over medium heat until small bubbles form around the edge of the pan. Remove from heat. Using a rotary beater, carefully beat the half-and-half until foamy.
- To serve, divide the pureed soup among ten to twelve 6-ounce heat-proof cups. Gently spoon some of the foamed half-and-half atop each serving. Add chive stems to each cup, if desired. Makes 10 to 12 servings.
From the Test Kitchen
Prepare soup; cover and chill up to 24 hours. Then reheat and add cream topping.
Nutrition Facts (Chestnut-Carrot Soup)
- Per serving:
- 152 kcal ,
- 6 g fat
- (4 g sat. fat ,
- 18 mg chol. ,
- 252 mg sodium ,
- 21 g carb. ,
- 2 g fiber ,
- 4 g pro.