1 lb. fresh chestnuts
4 lg. cloves garlic, unpeeled
1 tbsp. olive oil
1 onion, chopped
1 carrot, diced
1 celery stalk, diced
4 sprigs fresh thyme
2 bay leaves
3/4 tsp. salt, or to taste
1/8 tsp. nutmeg
1/8 tsp. white pepper
Preheat
the oven to 475 degrees. Cut an "x" in the shell of each chestnut with a
sharp paring knife. Arrange the chestnuts on a baking sheet with the
unpeeled garlic cloves. Roast for 20 minutes, until the outer shell has
pulled slightly away from the chestnut and the shell and the inner skin
peel away easily. Remove the outer shell and inner skin of each
chestnut and place them in a bowl. Work quickly while the chestnuts are
still hot (hold them with a kitchen towel if they are too hot to touch).
Squeeze the roasted garlic out of the garlic cloves and add it to the
bowl with the chestnuts. Set aside. In a medium saucepan, heat the olive
oil over medium high heat. Add the onion, carrot, celery, fresh thyme,
and bay leaves. Sauté, stirring often, until the onion is translucent,
about 5 minutes. Add the chestnuts and garlic and 4 cups of water. Bring
to a boil; lower the heat and simmer, covered, until the carrots are
tender, about 10 minutes. Remove from heat. Remove the thyme sprigs and
bay leaves and let the soup cool slightly. Transfer the soup to a
blender, in batches if necessary, and purée until the soup is completely
smooth. Pour the soup into a clean saucepan and add the salt, nutmeg,
and white pepper. Warm over medium-low heat, stirring. Taste for salt
and serve.
