Cream of Chestnut Soup

1 pound Chestnuts

1 stalk celery

1 carrot

1 onion

6 cups chicken broth

3 tbsp dried parsley (or ¼ cup fresh)

¼ tsp. ground cloves

1 bay leaf

3 tbsp. butter

¼ cup heavy cream

salt and pepper to taste

Remove chestnuts from shell. Cut chestnuts in half or small pieces. Chop celery, carrot, and onion into small pieces. Melt butter in 3 qt. saucepan. Add celery, carrot, onion. Saute until tender.

Add chestnuts, chicken broth, parsley, cloves, bay leaf to sauteed vegetables. Bring contents to boil and simmer covered for 30-45 minutes.

Divide contents into small batches and puree soup in a blender or food processor. Place pureed contents into another pan. Add cream to pureed soup mixture. Season with salt and pepper to taste.

Warm entire contents over medium heat until warmed thoroughly. Garnish with parsley.