Creamy Chestnut Soup

Ingredients

1 tablespoon unsalted butter

12 ounces leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

1 ripe Bartlett or Bosc pear, peeled, halved, cored, and chopped

1 celery rib, chopped

1 teaspoon minced fresh thyme

1 bay leaf

Salt and pepper

4 cups chicken broth (low sodium if store-bought)

3 cups (14 ounces) peeled cooked chestnuts, chopped

¾ cup half-and-half

2 tablespoons brandy or cognac

½ teaspoon sherry vinegar

Pinch ground nutmeg

¼ cup minced fresh chives

1. Melt butter in large saucepan over medium heat. Add leeks, pear, celery, thyme, bay leaf, and 1/2 teaspoon salt and cook until leeks just begin to soften, about 3 minutes. Reduce heat to low, cover, and continue to cook, stirring occasionally, until leeks and pears are soft, about 8 minutes longer.

2. Stir in broth and chestnuts and bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until chestnuts are very tender, about 20 minutes. Discard bay leaf.

3. Working in batches, process soup in blender until very smooth, 30 to 60 seconds per batch. (Alternatively, blend with immersion blender until smooth, about 2 minutes.)

4. Transfer soup to clean saucepan. Stir in half-and-half, brandy, vinegar, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to simmer over medium heat. Season with salt and pepper to taste. Serve, sprinkled with chives.
   
   Note: If the soup seems too thick, add extra half-and-half to reach the desired consistency.

Recipe from Cooks Country