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1
For fresh chestnuts, bring a saucepan of water to a boil.
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2
Cut the chestnuts in half from top to bottom with a sharp chefs knife.
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3
Put them in the freezer for 10 minutes, then drop them into the boiling water, boil 8 minutes, and drain.
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4
While they are still hot, pop out the meat by squeezing on each half.
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5
The darker brown pellicle surrounding the meat should come off as well.
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6
Work quickly, because the cooler they are, the harder they are to shell.
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7
If using dried chestnuts, bring a large pot of water to a boil.
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8
Add the chestnuts, simmer for 10 minutes, then remove from the heat and let them soak for 1 hour.
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9
Vacuum-packed chestnuts can be added straight from the jar.
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10
Cook the onion and celery in the butter in a large saucepan over medium heat, stirring often, until they soften, about 5 minutes.
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11
Stir in all but 1/2 cup of the chestnuts, then the broth, cider, thyme, 5 of the bay laurel leaves (or 1 California bay), and vanilla bean.
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12
Cover and simmer the soup over very low heat for 45 minutes.
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13
Remove and discard the thyme, bay leaves, and vanilla.
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14
Puree the soup in 2 batches in a blender (not a food processor) until very smooth.
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15
Dont fill the blender more than half full, and begin blending in quick pulses to prevent the hot soup from splashing out.
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16
Pour the soup back into the saucepan, stir in the cream and sherry, and reheat it to the simmering point.
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17
Taste and add as much salt and pepper as you think it needs (if you used canned salted broth you may need very little).
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18
Stir in the remaining 5 bay laurel leaves (or 1 California bay) and steep for at least 5 minutes to perfume the soup.
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19
Cook the bacon in a medium skillet until it renders out most of its fat but is not quite crisp.
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20
Tip the skillet to drain off the excess fat.
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21
Dice the reserved 1/2 cup chestnuts, add them to the bacon, and cook for another minute.
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22
Add the apple and cook until warmed through.
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23
Remove and discard the bay leaves.
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24
Ladle the soup into warm bowls and put a spoonful of the apple-chestnut garnish in the center of each.
