|Melt 1 Tbsp of butter in a large saucepan. |
Add 1 diced onion, 4 carrots, 2 stalks of celery.
Saute for about 7 minutes
|Add 2 pounds of peeled chestnuts. |
I used fresh chestnuts that were cooked in a pot of salted water.
Saute for another 5 minutes.
|Add 6 cups of chicken stock, 1/2 cup fresh parsley, salt, pinch of nutmeg, and freshly ground pepper. |
Bring to a boil, simmer for 20 minutes.
|Puree, adjust seasoning if needed.|