CHESTNUT AND APPLE SOUP
1/4 pound onion, sliced thin
1 leek, sliced thin and
2 mcintosh apples, peeled, cored, and cubed
1/2 pound celery
root, peeled, and cubed
1 teaspoon salt
1 pinch fresh ground white
1 pinch nutmeg, grated
1 stem thyme
2 quarts chicken stock, boiling hot
3/4 pound fresh
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.
chicken stock, cream, and chestnuts. Bring to a boil, and simmer for 30 to 40
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