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2 tablespoons canola oil
1 shallot, finely chopped
1 stalk celery, finely chopped
1 lb peeled cooked chestnuts
6 cups chicken stock
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper
heavy cream for garnish
=Heat oil in a large saucepan over medium heat. Add shallot and celery and reduce heat to low. Cook until soft but not browned, about 8 minutes. Add chestnuts, stock, and parsley. Bring to a simmer, cover, and cook until chestnuts are quite soft and beginning to fall apart, about 30 minutes for packaged chestnuts and a little longer for fresh ones.
In a blender or food processor, puree soup. Season to taste with salt and pepper. Ladle into warmed bowls. To garnish, drizzle a little cream over each bowl. Serve hot.
1 shallot, finely chopped
1 stalk celery, finely chopped
1 lb peeled cooked chestnuts
6 cups chicken stock
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper
heavy cream for garnish
=Heat oil in a large saucepan over medium heat. Add shallot and celery and reduce heat to low. Cook until soft but not browned, about 8 minutes. Add chestnuts, stock, and parsley. Bring to a simmer, cover, and cook until chestnuts are quite soft and beginning to fall apart, about 30 minutes for packaged chestnuts and a little longer for fresh ones.
In a blender or food processor, puree soup. Season to taste with salt and pepper. Ladle into warmed bowls. To garnish, drizzle a little cream over each bowl. Serve hot.
