Instructions: Melt the butter in a medium soup pot. Add the onion and celery. Sauta over medium heat until the vegetables start to soften, 7 to 8 minutes. Stir in the nutmeg and the chestnut meat. Season with salt and pepper to taste. Pour in the chicken broth and skim milk, and stir. Bring to a boil, then set aide to cool slightly.

Purae the soup in a blender. Return to the soup pot, and reheat. Serve hot in bowls garnished with parsley and accompanied by toasted baguette slices with butter.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.