Chestnut Puree

• 2 pounds peeled and skinned chestnuts
• 2 cups fresh or canned chicken stock
• 1 rib celery
• 2 tablespoons unsalted butter
• 1 cup hot milk
• 1/2 cup heavy cream
• Salt to taste

1. Place the chestnuts in a saucepan with the chicken stock and celery.
2. Simmer, covered, for 20 to 30 minutes or until the chestnuts are soft.
3. Drain well.
4. Put the chesnuts through a food mill or ricer and, while they are still hot, beat in the butter, hot milk and cream using a small whisk or spoon.
5. Salt to taste.
6. Serve hot.

chestnuts, chicken, celery, unsalted butter, hot milk, heavy cream, salt

Taken from cooking.nytimes.com/recipes/1590 (may not work)