Leek And Chestnut Soup

1. 1

   Melt the butter and saute the leeks, carrots and chestnuts for about 10 minutes.

2. 2

   Add the chicken stock, wine, salt and pepper and continue to simmer on low heat, partially covered, for another 20 to 30 minutes or until the chestnuts are fully cooked.

3. 3

   Put everything in the blender to puree, then reheat (add heavy cream here if desired).

4. 4

   Serve with a dollop of sour cream.

* Per serving · 4 servings · Values may vary.

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