Chestnut Soup

1. 1

   Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion.

2. 2

   Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).

3. 3

   Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.

4. 4

   Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil.

5. 5

   Reduce heat and simmer, covered, 20 minutes.

6. 6

   Add chestnuts and Madeira and simmer, covered, 3 minutes.

7. 7

   Puree soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan.

8. 8

   Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.

No additional tips available.