Chestnut Soup

Ingredients :

√  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

Preparation :

√  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