Chestnut, Celery Root and Apple Soup

Serves 6

Janice’s birthday, November 2008

ingredients

2 tbsp extra-virgin olive oil
1 medium onion, peeled, trimmed and thinly sliced
1 medium leek, white part only, thinly sliced, washed and dried
2 McIntosh apples, peeled, cored and cut into 1/2-inch cubes
10 oz. celery root, peeled and cut into 1/2-inch cubes
1 bay leaf
1 sprig thyme
pinch freshly grated nutmeg
salt & freshly ground white pepper
3/4 lbs. peeled fresh chestnuts (from about 1 1/4 pounds chestnuts in the shell) or dry-packed bottled or vacuum-sealed peeled chestnuts
2 quart chicken stock or store-bought chicken broth
1/2 C heavy cream

directions

Heat the oil in a stockpot or large casserole over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg and salt and pepper to taste and cook, stirring occasionally, for about 10 minutes, or until the onions and leeks are soft but not colored. Add the chestnuts and chicken stock and bring to the boil. Lower the heat to a simmer and cook, skimming the surface regularly, for 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer for 5 to 10 minutes more, then remove from the heat and discard the bay leaf and thyme.

Source: Linda Kaminski