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| Melt 1 Tbsp of butter in a large saucepan. Add 1 diced onion, 4 carrots, 2 stalks of celery. Saute for about 7 minutes |
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| Add 2 pounds of peeled chestnuts. I used fresh chestnuts that were cooked in a pot of salted water. Saute for another 5 minutes. |
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| 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. |
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| Puree, adjust seasoning if needed. |
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| Enjoy! |
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