Creamy Chestnut Soup | America's Test Kitchen

Ingredients

• 1 tablespoon unsalted butter
• 12 ounces leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 1 ripe Bartlett or Bosc pear, peeled, halved, cored, and chopped
• 1 celery rib, chopped
• 1 teaspoon minced fresh thyme
• 1 bay leaf
• Salt and pepper
• 4 cups chicken broth
• 3 cups (14 ounces) peeled cooked chestnuts, chopped
• 3/4 cup half-and-half
• 2 tablespoons brandy or cognac
• 1/2 teaspoon sherry vinegar
• Pinch ground nutmeg
• 1/4 cup minced fresh chives