Chestnuts and celery soup

Chestnuts and celery make a thick, savoury soup. The thick cream can be omitted for family meals. 

1 hour 

Serves 4 

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 

Chestnut and celery soup Preparation 

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

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