Ingredients
450g/1 lb chestnuts
1 Large onion, peeled and chopped
2 Celery stalks, chopped
1.2 Litres/2 pints turkey or chicken stock
1 Bay leaf
Salt
Freshly ground black pepper
Directions
Make a small cut through the sings of the chestnuts, then place on a baking sheet and bake on the top shelf of a moderately hot oven (200′c/400′F, Gas mark 6) until the skins crack. Alternatively, put the chestnuts in a pan, cover with water and bring to the boil. Peel off both layers of skin while the chestnuts are still hot.
Put the peeled chestnuts in a pan, add the remaining ingredients and bring to the boil. Lower the heat, cover and simmer for 45 minutes until the chestnuts and celery are tender. Discard the bay leaf.
Transfer the soup to an electric blender, reserving a few whole chestnuts for the garnish. Blend to a smooth puree, then return to the rinsed-out pan. Reheat gently, then taste and adjust the seasoning. Stir in a little milk of the soup is too thick. Serve hot, garnished with the reserved chestnuts.
SERVES 6
