Elegant Chestnut Soup

• 3 cups chestnuts roasted and peeled
• 1 tablespoon vegetable oil
• 1/2 cup onions finely chopped
• 1/4 cup celery chopped
• 2 1/4 cups water
• 3/4 cup apple juice
• 1 teaspoon soy sauce, tamari
• 1 each vegetable stock cubes
• 1 dash nutmeg

1. On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X.
2. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom.
3. Bake the chestnuts for 20 to 25 minutes at 350F (180C) until browned and the cuts peel back naturally from the heat.
4. Test one chestnut to be sure its "meat" is tender.
5. When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes.
6. Some people like to boil the cut chestnuts for easier peeling.
7. This is okay, though some nutrients and flavour will be lost.
8. Prepare chestnuts.
9. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat.
10. Heat the oil until hot and saute the onion until semi-tender.
11. Add the celery and saute until both are very tender.
12. Blend the water and apple juice with the chestnuts and all the remaining ingredients*.
13. Simmer everything on low to medium heat (do NOT boil!)
14. for about 15 to 20 minutes or until hot throughout and the flavours mingle.
15. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish.

chestnuts, vegetable oil, onions, celery, water, apple juice, soy sauce, vegetable stock cubes, nutmeg

Taken from recipeland.com/recipe/v/elegant-chestnut-soup-35479 (may not work)