The chestnut soup is one of my favorite soups during wintertime. It combines the perfect nutty flavor, the creamy texture and the rich taste.

I find out that the best time to buy fresh chestnuts at grocery stores in the United State is between Thanksgiving and New Year’s Day, otherwise you can substitute with cooked and peeled whole chestnuts.

INGREDIENTS:

2 tbsp. unsalted butter

1 large white onion chopped

1 stalk celery sliced

2 lb. roasted chestnuts shelled & ready to eat

2 large apples diced

Vegetables stock

½ cup heavy cream

Kosher salt and freshly ground black pepper to taste

Bouquet garni: wrap 1 bay leaf, 1 sprig thyme, 1 whole clove and 3 whole black pepper in cheesecloth and tie with kitchen twine.

STEPS:

Heat butter in saucepan over medium-high heat, Add butter, onion, and celery then cook and stirring occasionally until the vegetables are soft.

Add chestnuts, bouquet garni and cover with vegetable stock, Season to taste with salt and pepper and bring to a boil.

Reduce heat to medium; and cook until chestnuts are very tender, about 20 to 30 minutes. Remove from heat and let cool slightly. Make sure you discard the bouquet garni.

In a Blender, purée soup in small batches until getting a smooth texture.

Finally return soup to saucepan over low heat and stir in heavy cream and check the seasoning.