Serves 6

1 teaspoon butter
1/4 pound onion, sliced thin
1 leek, sliced thin and washed
2 mcintosh apples, peeled, cored, and cubed
1/2 pound celery root, peeled, and cubed
1 teaspoon salt
1 pinch fresh ground white pepper
1 pinch nutmeg, grated
1 bay leaf
1 stem thyme
1 cup heavy cream
2 quarts chicken stock, boiling hot
3/4 pound fresh chestnuts, peeled

In a medium-sized pot over medium heat, add the butter, onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt, and pepper. Sweat for 8 to 10 minutes. Do not let the vegetables color.
Add the chicken stock, cream, and chestnuts. Bring to a boil, and simmer for 30 to 40 minutes. Discard the thyme and bay leaf.
Purée the soup in a blender. Season to taste.
Garnish with either:
diced and cooked apples, cooked chestnut pieces diced and cooked celery root, diced and poached fresh foie gras, sliced black truffles, chives

Home