Chestnut Soup III (Cream of)

Ingredients
1 large can chestnut puree (unsweetened)

3 tablespoons butter

1 cup onion, chopped

1 large carrot, sliced into rounds

1 stalk celery, sliced

5 cups water or Chicken, Beef or Vegetable stock (see our stock recipes)

1 tablespoon fresh parsley, chopped

Pinch of thyme

1 bay leaf

Pinch of nutmeg

Salt and freshly ground pepper to taste

1 cup cream

In a Dutch oven melt butter and sauté onion, carrots, and celery. Add stock, herbs, and seasoning; simmer 20 to 30 minutes, until vegetables are tender. Discard bay leaf.  Stir in chestnut puree.  Puree in blender or food processor until smooth.  Heat through, season to taste, and serve hot.

Garnish with chopped parsley or sautéed apple ring sprinkled with parsley. 

Serves approx 6