Chestnut Soup - The Local Palate

Ingredients

• 2 tablespoons butter
• 1 slice bacon, cut into thirds
• ½ cup shallots, roughly chopped
• 1 small apple, roughly chopped
• ½ cup celery root, roughly chopped
• ½ pound button mushrooms (about 2 cups), sliced
• 4 cups cooked, shelled chestnuts, roughly chopped
• ¼ cup cognac
• ¼ cup Armagnac
• 4 cups chicken stock, plus extra as needed
• 1 sprig fresh thyme
• 1 bay leaf
• 1 sprig fresh sage
• ¾ cup heavy cream, to taste
• Salt, sugar, and freshly ground pepper to taste
• Sour cream, garnish
• Fresh sage leaves, garnish