chestnut soup
rating:450g chestnuts
2 celery stalks
1 onion, large
salt and ground black pepper
1 bay leaf
1.2 litres chicken or turkey stock
pre-heat the oven to 400F, Gas Mark 6, 200C
with a sharp knife, make a slit in the outer skin of the chestnuts
arrange chestnuts on a baking sheet and bake in the pre-heated oven until the skins crack
peel off the two layers of skin off the chestnuts while they are still hot and place in a pan
add all the remaining ingredients, bring to the boil, then lower the heat before covering the pan and allowing it to simmer for about 45 minutes
check that the chestnuts and celery are tender then remove the bay leaf
pour the soup into a blender to produce a smooth puree
return to a pan and heat gently, thinning with a little milk if necessary, before serving
