2 tbs. unsalted butter
2 tbs. extra-virgin olive oil
1 large yellow onion, finely diced
2 tsp. freshly chopped rosemary
6 cups homemade chicken stock (canned broth can be substituted)
5 cups fresh peeled chestnuts (available frozen at Buon Italia
, Chelsea Market; 212-633-9090)
1 cup heavy cream
Cracked black pepper
Pan-roasted chestnuts (a handful)
In a heavy saucepan, melt the butter and oil, and add the onion, rosemary, and a pinch of salt. Cook gently over medium heat for about 5 minutes until the onion is translucent. Add the chicken stock and chestnuts, bring to a simmer, and cook gently for about 30 minutes until the chestnuts are tender. Purée the soup in a blender until smooth. Add the cream, and simmer gently for 10 minutes, allowing the cream to blend into the mixture. Season to taste with salt, garnish, and serve hot.
Note: If using unpeeled chestnuts, score the nuts and blanch them in boiling salted water for 5 to 10 minutes to soften; then peel while still warm.