Christmas Chestnut Soup

I had never really thought of a nut soup until this one; a Chestnut soup.   It reminds me of Christmas time; my favorite time of the year.

Christmas Chestnut Soup:

2 lbs of Fresh Chestnuts; roasted and peeled
1 Small Onion; chopped
2 Celery Stalks; chopped
1/4 t. Nutmeg
8 C Vegetable stock
3 Cloves
2 Bay Leaves
3 T Fresh Parsley
2 T Fresh Thyme
1 t Dry Parsley
1/4 C Cream
Salt

Directions: 
1.  In a soup pot, add onions, celery and pinch of salt.  Saute for 5 minutes; until translucent.
2.  Add the roasted chestnuts and saute for 5 more minutes.
3.  In a cheese cloth, add the cloves, bay leaves, parsley and thyme.  Tie up.
4.  Add the vegetable stock, nutmeg and the cheese cloth to the soup pot. 
5.  Bring to a boil and turn down heat.  Simmer for 40 minutes.
6.  Remove the cheese cloth and its contents.
7.  Puree soup in a food processor and put back into soup pot. 
8.  Reheat for 15 minutes and add dry parsley. 
9.  Run through a chinois and put back on low heat.
10.  Add cream and salt to taste.

Serves 4-6

Tips: For roasting the chestnuts, Preheat oven to 400 degrees F.   Wipe your chestnuts off with a damp towel.  Place an X on the rounded side of the chestnut and place in a single layer in a roasting pan X side up.  Roast for 15 minutes.  Peel while still warm. 

You can use canned chestnuts; if you don't have access to fresh ones. Use 2 10 oz cans.