Instructions: In a large saucepan over medium high heat, melt the butter. Add the onion and celery and saute until golden brown, about 5 minutes.

Add chestnuts, potato, broth, and cream, stir well and bring to a boil. Add the salt and pepper, reduce to simmer, uncovered (medium-low) and simmer, until the soup thickens slightly, about 1 hour.

Puree, according to your machines instructions.

Warm, adjust seasoning and serve hot with bagette and a red sweet wine.

Enough for 6 to 8 bowls.

*Variations for lowering Fat: D R A F T! Use a light oil, 2 tablespoons to saute the vegetables. Add 1 tablespoon browned butter (do not burn) for flavor. Use 2 instead of 1 potato. Try 1 cup evaporated skim milk. . .

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