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1
If you have skinned chestnuts, proceed to step 2.
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2
If your chestnuts still have their skins, preheat the oven to 350F.
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3
Use a sharp (preferably curved) paring knife to make an X on their flat sides.
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4
Roast them in one layer in a baking pan for 10 to 15 minutes, or until their skins begin to open away from the meat.
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5
They will then be easy to peel; remove both outer and inner skins while they are warm.
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6
(The peeled chestnuts will cook faster if you chop them roughly, but it isnt necessary.)
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7
Meanwhile (if you have skinned chestnuts, start here), put the olive oil or butter in a deep skillet or casserole over medium heat.
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8
A couple of minutes later, add the celery, onion, and a good sprinkling of salt and pepper and cook, stirring occasionally, until the onion is translucent, about 10 minutes.
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9
Add the stock and the chestnuts, bring to a boil, and partially cover.
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10
Adjust the heat so that the mixture simmers and cook until the chestnuts are mushy, about 30 minutes.
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11
Carefully puree the soup in a blender (if you are not in a hurry, cool it slightly first for extra caution).
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12
Measure and add water to make 6 cups of liquid.
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13
Reheat, adjust the seasoning if necessary, garnish with celery leaves or parsley, and serve.
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14
I like to elaborate on this soup in two ways, depending on what Ive got in the fridge and whether meat eaters are coming to dinner:
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15
Chestnut Soup with Bacon: Start by rendering 1/4 cup or so of diced slab bacon; scoop out the solids and reserve them for garnish, then saute the celery and onion in the rendered fat and proceed as directed.
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16
Chestnut Soup with Shiitakes: Garnish the soup with a cup or so of shiitake mushrooms (caps only), sliced and sauteed in butter or oil until crisp.
