Chestnut Soup

• 1 leek
• 3 tablespoons butter or margarine, divided
• 2 Macintosh apples, peeled and chopped
• 2 celery ribs, chopped
• 1 small onion, thinly sliced
• 1 bay leaf
• 1 thyme sprig
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 2 (32-ounce) containers chicken broth
• 3/4 pound whole chestnuts, shelled (about 2 cups nut meat)
• 1 cup whipping cream or half-and-half
• 2 tablespoons all-purpose flour
• Toppings: sour cream, grated fresh nutmeg (optional)

1. Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Cut into quarters lengthwise. Thinly slice leek; rinse well, and drain.
2. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add leek, apples, celery, and onion; saute 5 minutes. Add bay leaf and next 3 ingredients; saute 8 to 12 minutes or until apples and vegetables are tender.
3. Stir in chicken broth and chestnuts. Bring to a boil; reduce heat, and simmer 1 hour or until chestnuts are tender. Stir in cream. Discard bay leaf.
4. Process leek mixture, in batches, in a food processor or blender until smooth. Return mixture to saucepan.
5. Melt remaining 2 tablespoons butter in a small skillet. Stir in flour until smooth; cook, stirring constantly, 2 to 3 minutes.
6. Add flour mixture to pureed mixture. Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until thickened. Serve warm. Top with sour cream and grated fresh nutmeg, if desired.

leek, butter, apples, celery, onion, bay leaf, thyme, salt, ground nutmeg, containers chicken broth, chestnuts, whipping cream, flour, sour cream

Taken from www.myrecipes.com/recipe/chestnut-soup-2 (may not work)