Instructions: * Note: From about 1 1/4 pounds chestnuts in the shell or use dry-packed, bottled or vacuum-sealed peeled chestnuts.

Heat oil in a stockpot or large casserole over medium heat. Add onion, leek, apples, celery root, bay leaf, thyme, nutmeg, and salt and pepper to taste, and cook, stirring occasionally, for about 10 minutes, or until onions and leeks are soft but not colored.

Add chestnuts and chicken stock and bring to the boil. Lower heat to a simmer and cook, skimming the surface regularly for 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer 5 to 10 minutes more, then remove from heat and discard bay leaf and thyme.

Puree soup until smooth, using a blender, hand-held immersion blender or a food processor, and working in batches if necessary, pass it through a fine-mesh strainer. You should have about 2 quarts of soup. If you have more or if you think the soup is too thin - it should have the consistency of a light cream soup - simmer it over medium heat until slightly thickened. Taste and, if necessary, adjust the seasoning.

This soup can be cooled completely and stored in a covered container in the refrigerator for 3 to 4 days or frozen up to a month. Bring the soup to a boil before serving. It needs to be hot for best enjoyment.

This recipe yields 4 servings.

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