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The Rough Draft Diaries Thanksgiving Special 2018

Oven Roasted Chestnut Soup

3 tablespoons unsalted butter
1/2 cup chopped onion
4 crushed garlic cloves
1/2 bunch fresh thyme 
1 bay leaf
6 cups low-sodium chicken broth
1 pound roasted and peeled chestnuts
2 tablespoons Worcestershire sauce
1/4 cup heavy cream
1/2 pound cold chopped butter
1/4 teaspoon black pepper
salt and additional pepper to taste



  1. Melt butter in a three-quart heavy saucepan over low heat
  2. Stir in garlic and onion and sweat
  3. Add thyme and chicken broth add chestnuts and simmer for 45 minutes
  4. Puree in blender until smooth
  5. Place back on stove
  6. Season with salt and pepper
  7. Whisk in cold butter and season
  8. Serve