Creamy Chestnut Soup

Ingredients:

2kg fresh chestnuts
1 medium onion
12 medium shallots
4 stalks celery
150g prosciutto, sliced
3 tbsp butter
2.5l unsalted chicken stock
1 tsp fennel seeds
1 bay leaf
1/2 tsp salt
120ml double cream
1/2 tsp white pepper, freshly-ground
40 dried cèpes (porcini) mushrooms

Method:

With a small, sharp, knife slit the outer shell of each chestnut then place in a shallow baking pan and roast in the centre of an oven pre-heated to 200°C (400°F, Gas Mark 6) until tender (some 15 to 20 minutes). Peel off the outer shells and inner skins while still warm.

Reheat the chestnuts if they cool too much and become difficult to peel. Peel and thinly slice the onion and the shallots. Thinly slice the celery tops and leaves (reserve the ribs for another use). Julienned the prosciutto (but wrap and reserve 2 tbsp of the prosciuto in the refrigerator for garnish).

Heat 2 tbsp of butter in a large pan and fry the onion, shallots and remaining prosciutto over medium heat until softened (about 5 minutes). In a large saucepan, bring 1.5l (6 cups) of the chicken stock to a boil. When boiling stir this hot chicken stock into the shallot mixture then add the chestnuts, celery, fennel seeds, bay leaf, and 1/2 tsp salt.

Bring the mixture to a boil and skim the top to remove any fat. Reduce the heat and simmer, covered, for 45 minutes. Remove and 16 chestnuts and set aside for garnish. Continue simmering the remaining soup until the chestnuts are very tender (about 45 minutes longer). At this stage remove the soup from heat, discard the bay leaf, and set aside to cool for 15 minutes. Pour the soup into the work-bowl of a food processor fitted with a metal blade, or into a blender. Purée, then strain through a fine sieve or tamis. (If desired you can cover and refrigerate the soup for up to 3 days, or freeze up to 1 month.)

If serving immediately, return the soup to a pan, heat through thoroughly ladle into bowls and garnish with the reserved chestnuts.