Roasted Chestnut Soup with Thyme Cream

Roasting chestnuts in bottles gives them back the taste of fresh roasting.
Preheat the oven to 400 degrees.Place the chestnuts on the jelly pan. Bake at 400 ° C for 15 minutes. Place the chestnuts in a large bowl; cool to room temperature.Combine the onion, carrot, and oil in a skillet; stir to coat the vegetables. Bake at 400 ° C for 1 hour or until cooked through, stirring occasionally. Add to the chestnuts; stir in the broth. Pour half of the stock mixture into a blender; whisk until smooth. Pour the grated mixture into the roasting pan. Repeat the procedure with the remaining stock mixture. Add 1/2 teaspoon salt and pepper. Place the skillet on medium-high heat; bring to a boil. Reduce the heat and simmer for 20 minutes.Place the cream in a medium bowl; beat with a mixer on high speed until soft peaks form. Add the remaining 1/8 teaspoon of salt; beat on high speed until stiff peaks form (do not interrupt). Pour about 3/4 cup of soup into each of the 10 bowls; pour about 1 tablespoon of cream over each serving. Sprinkle with thyme. Serve immediately.