Celery chestnut and apple soup | epicuriantime.com

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, peeled, trimmed and thinly sliced
• 1 medium leek, white part only, trimmed, thinly sliced, washed and dried
• 2 McIntosh apples, peeled, cored and cut into ½-inch cubes
• 10 ounces celery root, peeled and cut into cubes
• 1 bay leaf
• 1 sprig thyme
• Pinch of freshly grated nutmeg
• Salt and freshly ground white pepper
• Pinch of celery salt
• 3/4 pound peeled fresh chestnuts from 1 ¼ pounds chestnuts in shells, or 3/4 pound dry-packed bottled or vacuum-sealed peeled fresh chestnuts
• 2 quarts homemade unsalted chicken stock or store-bought low-sodium chicken broth
• 1/2 cup heavy cream
• recipeIngredient ends