Serves 6

INGREDIENTS

8 cups chicken stock

1 1/2 pounds chestnuts, peeled

2 tart apples, peeled and diced

1 cup chopped onion

3 sprigs fresh thyme

2 whole cloves

1 bay leaf

2 Tbs. butter

1/2 cup crème fraîche

3/4 teaspoon white sugar

salt to taste

ground black pepper to taste

1 ½ cups whipped cream

Minced chervil or parsley

Roasted Chetsnut pieces, crumbled

DIRECTIONS

1. To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel. Reserve 3 or 4 chestnuts for garnish.

2. In a large saucepan, melt the butter and sauté the onions until blond but not browned. Add the apples, shelled chestnuts and chicken stock. High quality vegetable broth can be substituted for the chicken broth. Place the thyme sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.

3. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the crème fraiche, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through.

4. To serve top with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving.