Velouté de Châtaignes (Cream of Chestnut Soup)
stick blender or other blender
chopped or cut into lardons
cleaned and sliced (white and light green parts only)
fresh bay leaf
dry white wine or chardonnay
(6.5 ounces each) packages peeled and cooked chestnuts
Cook chopped bacon in your soup pot until the fat renders, then add butter, onion, garlic, celery, carrots, leek, marjoram, thyme, salt pepper and bay leaf.
Cook until onion softens, then stir in the flour and cook for several minutes, stirring constantly.
Add the wine and chicken broth and bring to a boil, continuing to stir and boil one minute.
Add chestnuts (reserve a few to chop for a garnish if you like), reduce heat, cover and simmer for thirty minutes.
Remove soup from heat, remove bay leaf from soup, and puree with a stick blender or blender.
Use a ladle to add soup to a chinois and strain; discard any solids.
Return strained soup to the pan and stir in the cream and nutmeg.
Serve garnished with finely chopped chestnuts, if you like.
From the kitchen of palatablepastime.com
chestnuts, Christmas, cream soup