Silky Chestnut Soup

• 4 tablespoons unsalted butter
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 1/2 medium onion, finely chopped
• 2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar)
• 1 cup ruby port
• 1 thyme sprig
• 3 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream
• Salt and freshly ground pepper

1. Melt the butter in a medium sauce-pan.
2. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes.
3. Add the chestnuts and cook for 4 minutes.
4. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes.
5. Add the stock and bring to a boil.
6. Cover partially and simmer over low heat for 30 minutes.
7. Discard the thyme sprig.
8. Add the cream to the soup.
9. Working in batches, puree the soup in a blender.
10. Return the soup to the saucepan and bring to a simmer.
11. Season with salt and pepper and serve.

unsalted butter, carrot, celery, onion, chestnuts, ruby port, thyme, chicken stock, heavy cream, salt

Taken from www.foodandwine.com/recipes/silky-chestnut-soup-puck (may not work)