A 15-ounce Can Unsweetened Chestnut Puree (available at specialty foods shops and some supermarkets)
1/2 Cup Heavy Cream
1/4 Cup Frangelico (Hazelnut-flavored liqueur)
Freshly Ground White Pepper to taste
1/2 Cup Creme Fraiche (See recipe 41) for garnish if desired
10 Chestnuts, roasted (Procedure follows) and chopped, for garnish if desired
In a kettle cook the celery and the onion in the butter over moderately low heat, stirring, until the vegetables are softened, add the flour, and cook the roux, stirring, for three minutes. Add the broth and simmer the mixture, stirring occasionally, for 30 minutes. Whisk in the chestnut puree and simmer the mixture, stirring, for 5 minutes. Stir in the heavy cream and the Frangelico, simmer the soup for one minute, and stir in salt and pepper to taste. Ladle the soup into bowls and garnish it with the creme fraiche and the roasted chestnuts. Makes about 12 cups, serving 8-10.
