Chestnut Soup

• 2 tablespoons butter
• 1 large yellow onion, diced
• 1 celery stalk, diced
• 2 (7.4-ounce) jars whole roasted chestnuts, coarsely chopped*
• 1/4 cup Marsala
• 1 (32-ounce) container chicken broth
• 1/4 cup heavy cream
• 1 teaspoon kosher salt
• 1/4 to 1/2 teaspoon freshly ground white pepper
• 1/8 teaspoon freshly grated nutmeg

1. Melt butter in a large saucepan; add onion and celery, and saute 4 to 6 minutes or until tender. Add chestnuts, and saute another 2 minutes. Add Marsala, and scrape pan to deglaze. Add chicken broth and next 3 ingredients. Bring to a boil, reduce to a simmer over medium-low heat, and cook, uncovered, 20 minutes. Let cool 15 minutes.
2. Process soup in a blender, in batches, until smooth. Return to saucepan, stir in nutmeg, and bring to a simmer. While soup reheats, fill a soup tureen with boiling water, and let warm for several minutes; drain tureen. Transfer hot soup to warmed tureen, and serve.
3. *For testing purposes, we used Minerve brand whole roasted chestnuts.

butter, yellow onion, celery stalk, chestnuts, marsala, chicken broth, heavy cream, kosher salt, freshly ground white pepper, nutmeg

Taken from www.myrecipes.com/recipe/chestnut-soup-3 (may not work)