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1
Trim the top off the leek, slice it lengthwise and chop it roughly.
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2
Soak the leek briefly in water to remove sand and grit, then drain.
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3
Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN.
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4
Add the roasted chestnuts and chicken stock and bring to a simmer.
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5
If you are using frozen chestnuts, simmer for approximately 20 minutes, or until the starch begins to develop and the soup begins to thicken.
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6
If fresh chestnuts are used, simmer for approximately 30 minutes or until the starch begins to develop and you can easily crush the nuts against the side of the pot with a spoon.
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7
Turn off heat and allow the soup to cool slightly, otherwise the stream from the hot soup may cause the blender to malfunction.
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8
Pour the soup into a blender (or use an immersion blender right in the pot) blend until there are no longer any large pieces of chestnut, celery and leeks and the soup is somewhat smooth.
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9
Very small pieces of chestnut should remain.
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10
Return soup to pot and bring to a simmer again, add the cream and the port.
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11
Reduce until slightly thickened.
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12
Season with salt and pepper to taste.
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13
If the soup becomes too thick, adjust the consistency by adding a bit of water.
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14
The soup should be stirred well before serving, if it is in a thermos, shake it very well before pouring into bowls.
