Chestnut and Cèpe Soup with Walnuts from The Cooking of South West France by Paula Wolfert

Ingredients

• 1 cup heavy cream
• 1 pound steamed or roasted chestnuts, shelled and peeled
• Salt and freshly ground pepper
• Lemon quarters and a cruet of walnut oil
• 1 tablespoon chopped fresh flat-leaf parsley
• ¼ cup shelled walnut pieces
• 1½ ounces jambon de Bayonne, Serrano ham, or prosciutto, slivered
• 1 imported bay leaf
• 10 juniper berries, bruised
• ½ ounce dried French cèpes or Italian porcini (½ to ⅔ cup)
• 2 chicken wings and 1 back
• 4 medium new potatoes, peeled and halved
• Pinch of ground cinnamon
• 1 tablespoon chopped fresh tarragon leaves
• 1 onion, thinly sliced
• 3 tablespoons butter
• 2 celery ribs, sliced