Serves 6
1 lb (450g) chestnuts
1 medium-sized onion
2-3 stalks celery
1 oz (25g) butter
2 pints (1.1 litres) chicken stock
salt and freshly milled pepper
1/4 pint (150ml) single cream
1-2 tablespoons medium sherry chopped parsley, to garnish
Use fresh chestnuts and buy the best— the larger ones are easier to peel. Cut a slit on the flat side of each chestnut. Immerse in boiling water for about 2 minutes and both inner skins and outer shell should peel off easily, but only boil about one-third at a time or chestnuts will cool before they can all be peeled.
Peel and finely chop the onion and chop the celery. Melt the butter in a large saucepan over low heat. Add the onion and celery and fry gently for 5 minutes to soften but not brown. Add the chestnuts and toss them in the hot butter, then pour in the stock and season with salt and pepper. Bring to the boil, then lower the heat and simmer gently, covered, for 35-40 minutes, or until chestnuts are tender. Reserve a few broken pieces of chestnut for garnish and pass soup through a food mill, or puree in an electric blender or food processor.
Return the soup to the rinsed pan. Reheat and check seasoning. Draw off the heat and stir in the cream and sherry. Add reserved pieces of chestnut and a sprinkling of chopped parsley. Ladle into warmed soup bowls and serve. This soup is rich and luxurious and would make a good first course for a special occasion.