Chestnut Puree

• 1/2 small onion, sliced
• 1 tablespoon unsalted butter
• 10 oz vacuum-packed whole roasted chestnuts (1 1/2 cups)
• 1 1/2 cups chicken stock or broth

1. Cook onion in butter in a 3-quart heavy saucepan, covered, over moderately low heat, stirring occasionally, until softened, about 7 minutes.
2. Add chestnuts and stock and simmer, covered, 10 minutes.
3. Puree mixture in batches in a blender until smooth (use caution when blending hot liquids) and transfer to a small saucepan.
4. Heat puree over moderate heat, stirring, until hot and season with salt and pepper.

onion, unsalted butter, chestnuts, chicken

Taken from www.epicurious.com/recipes/food/views/chestnut-puree-107237 (may not work)