Ingredients
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped onion
- 3 fresh flat-leaf parsley sprigs
- 2 whole cloves
- 1 Turkish or 1/2 California bay leaf
- 6 cups low-sodium chicken broth
- 1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
- 1/4 cup Sercial Madeira
- 1/4 cup heavy cream
- 1/4 teaspoon black pepper
- Special equipment: cheesecloth; kitchen string
- N/A kitchen string
Directions
- Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
- Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
- Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
- Purée 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. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.
