This soup from our recipe database looks perfect for the winter season. Do you have a go-to vegetarian soup recipe? Share it with us in the comments for a chance to win a green or vegetarian book.

Velvet Lentil Chestnut Soup

Yield: (Serves 8)

Ingredients:

2 large onions, chopped

 2 large garlic cloves, chopped

olive oil

2 cups lentils

10 cups vegetable broth

3 teaspoons dried thyme

2 dry bay leaves

salt and pepper to taste

2 cups cooked whole chestnuts (canned or in a jar, available in most specialty stores)

1 tablespoon honey, or more if desired 1

 tablespoon creme fraiche or good-quality yogurt (Fage, available in most grocery stores)

Peel and chop the onions and garlic. In a large heavy-bottomed saucepan, heat up enough olive oil to amply coat the bottom of the pan, and cook the onions and garlic on medium heat until translucent, for about 10 minutes. Add the lentils, vegetable broth, herbs and a bit of salt and pepper. Bring to a boil, and let simmer gently for 30 minutes.

Add the chestnuts, and cook for another 10 minutes. Try a spoonful to see if the lentils and chestnuts are cooked to your taste, and correct the seasoning. Add 1 tablespoon honey and taste again, adding more if you like. Remove bay leaves.

Transfer the soup in batches to a food processor, being careful not to fill more than 1/3 full to avoid leakage, and mix it, being careful not to mix too thoroughly because chunks are particularly desirable in this soup.

Return the soup to the pot, add the creme fraiche or yogurt, and stir over low heat until nicely blended. (Alternatively, you can add less or no creme fraiche at this point, then add a dollop to each steaming bowl as you serve, or, if people are serving themselves, leave a bowl of creme fraiche or yogurt next to the soup tureen so guests can add as desired.)

Serve while hot.

PER SERVING: 389 calories, 20 grams protein, 5 grams fat, 1 gram saturated fat, 68 grams carbohydrate, 20 grams fiber, 1 milligram cholesterol, 1,182 milligrams sodium

Courtesy of Jennifer Crutcher Wilkinson

Baltimore Sun file photo by Amy Davis