Celery chestnut and apple soup

Name: Celery chestnut and apple soup
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

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From Daniel Boulud’s Café Boulud Cookbook, Daniel Boulud and Dorie Greenspan, Scribner 1999. From Daniel Boulud’s Café Boulud Cookbook, Daniel Boulud and Dorie

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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