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.
Puree 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

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