Recipe Chestnut Soup (Holiday)

Required Ingredients:

• 1/2 cup butter, divided
• 4 (7 ounce) cans whole chestnuts, drained
• 1 carrot, peeled and sliced
• 1 parsnips, peeled and chopped
• 1 celery root, chopped
• 7 1/2 cups chicken stock
• 1/2 cup Madeira wine
• 1 pinch ground nutmeg
• salt and pepper to taste
• 2 sprigs fresh parsley, chopped
• 1 pinch cayenne pepper, or to taste
• 1/4 cup sour cream, for topping

Preparing/Cooking:

• In a heavy skillet over medium heat, melt 1/4 cup of butter.
• Saute the chestnuts in butter until heated through; set aside.
• Melt remaining butter in a large pot, and stir in the carrot, parsnip and celery root.
• Cook until tender.
• Add the stock, chestnuts and wine.
• Bring to a boil and season with nutmeg, salt and pepper and fresh parsley.
• Simmer for 15 minutes.
• Puree the soup in a food processor or blender a little at a time.

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