Chestnut Soup

1. 1

   Melt butter in a 3-quart heavy saucepan over low heat.

2. 2

   Stir in celery, carrot, and onion.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Reduce heat and simmer, covered, 20 minutes.

7. 7

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

8. 8

   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.

9. 9

   Add pepper and salt to taste and reheat soup over moderate heat, stirring occasionally.

10. 10

    Cooks' note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.

* Per serving · 4 servings · Values may vary.