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1
Cut off the roots and tough green tops of the leeks.
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2
Peel away the coarse outer layers of each leek, split down to the root end, and wash the inner leaves thoroughly to remove any grit.
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3
Chop the leeks into 1/2 inch pieces.
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4
In a large saucepan, heat the butter over medium high heat.
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5
Add the leeks and cook for 6 to 8 minutes, or until they are softened but not browned.
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6
Add the stock, chestnuts, and carrot and simmer for about 18 minutes, or until the chestnuts and carrot are tender.
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7
In the container of a blender or a food processor fitted with metal chopping blade, process the soup until smooth.
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8
Return the mixture to the pan and stir in the cream, Marsala, pepper, and nutmeg.
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9
Bring to a simmer over low heat.
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10
Serve in warmed soup bowls topped with a dollop of sour cream.
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11
*To roast chestnuts in the oven, preheat the oven to 400F With a sharp knife, make an X-shaped cut on the flat side of each shell or prick each shell with the tines of a fork.
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12
Place on a baking sheet and bake for 10-15 minutes.
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13
When the chestnuts are just cool enough to handle, shell them and remove the inner brown skins.
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14
(Using a dish towel helps.
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15
).
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16
If you really want to get into the spirit of the season and roast them on an open fire, position the chestnuts at the edge of the fire near the glowing coals.
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17
Let them roast for about 10 minutes, turning frequently, until you hear them pop.
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18
Remove them from the coals let cool slightly, then remove the shells.
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19
(The dish towel is really valuable here as there is often ash on the chestnuts.
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20
).
