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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


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
1bay 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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