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" Ingredients \u2022 \u00BD cup diced yellow onion \u2022 1 tbsp. chopped fresh rosemary \u2022 Salt \u2022 2 tbsp. extra-virgin olive oil \u2022 2 cups heavy cream \u2022 4 cups light chicken stock or water \u2022 2 cups (about 10 oz.) frozen peeled chestnuts \u2022 Cr\u00E8me fra\u00EEche for garnish \u2022 Freshly ground black pepper Directions Saut\u00E9 the onion and rosemary with a pinch of salt in the olive oil in a heavy soup pot until the onion is translucent. Add \u00BD cup water and simmer gently until the onions are soft and sweet and the water has almost evaporated. Add the cream and stock or water and bring to a gentle simmer. Add the chestnuts and return to a simmer.  Cook until the chestnuts are tender and falling apart. Pur\u00E9e in a food processor. Taste and season with additional salt as needed.  Serve the soup hot with a dollop of cr\u00E8me fra\u00EEche and lots of freshly ground black pepper over the top. Serves 6 to 8. "^^<http://www.w3.org/2001/XMLSchema#string>
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