Chestnuts and celery make a thick, savoury soup. The thick cream can be omitted for family meals.
250 g / 9 oz sweet chestnuts
25 g / 1 oz butter
1 large onion, finely chopped
4 large stalks of celery, finely chopped
850 ml / 1 1/2 pt chicken stock
2.5 ml / 1/2 tsp ground mace
1 bouquet garni
salt and freshly ground black pepper
60 ml / 4 tbs thick cream
30 ml / 2 tbs chopped parsley
1- Bring the sweet chestnuts to the boil and skin them, then chop them finely.
2- Melt the butter in a saucepan over a low heat. Add the onion and celery, cover and heat. Add the onion and celery, cover and cook gently for 10 minutes.
3- Stir the chestnuts into the pan. Pour in the stock and bring to the boil. Add the mace and bouquet grani and season with salt and peper. Simmer, uncovered, for 15 minutes.
4- Allow the soup to cool slightly then puree it in a blender until it is smooth and return it to the pan.
5- Reheat the soup gently. Serve in heated individual soup bowls with a swirl of thick cream and a sprinkling of chopped parsley on top of each.
Yummy Chestnuts and celery soup is ready.
photo credit goes to = www.aminglingoftastes.com