# 1 lb. (450g) chestnuts
# 2 celery stalks
# 1 onion, large
# salt and ground black pepper
# 1 bay leaf
# 2 pints (1.2 litres) chicken or turkey stock

Procedures :
# Pre-heat the oven to 400F, Gas Mark 6, 200C # With a sharp knife, make a slit in the outer skin of the chestnuts # Arrange chestnuts on a baking sheet and bake in the pre-heated oven until the skins crack # Peel off the two layers of skin off the chestnuts while they are still hot and place in a pan # Add all the remaining ingredients, bring to the boil, then lower the heat before covering the pan and allowing it to simmer for about 45 minutes # Check that the chestnuts and celery are tender then remove the bay leaf # Pour the soup into a blender to produce a smooth puree # Return to a pan and heat gently, thinning with a little milk if necessary, before serving
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Category : Holiday

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