Ingredients:

•  4 tbsps. of unsalted butter

•  1 medium carrot, finely chopped

•  1 celery rib, finely chopped

•  1/2 medium of shallots, finely chopped

•  1 small leek (white and light-green parts only), split lengthwise and sliced (about 1 cup)

•  2 cups of cooked Catania chestnuts

•  1 thyme sprig

•  3 cups of chicken stock or low-sodium broth

•  1/2 cup of heavy cream

•  Salt and freshly ground pepper

OPTIONAL GARNISH

•  Thyme and grated nutmeg for garnish

Directions:

1. Melt the butter in a medium sauce pan. Add the carrot, celery, leek, and shallots; season with salt and pepper. Cook over moderately low heat, stirring, until softened for about 10 minutes.

2. Add the chestnuts and cook for 4 minutes, and add the thyme and cook over moderately high heat. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig.

3. Let cool slightly, and purée in batches in a blender until very smooth. Return to sauce pan, add the cream to the soup and bring to a simmer.

4. Season with salt and pepper and serve. Garnish with thyme and a pinch of nutmeg if desired.

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