Nouzillards au Lait
1 1/2 Pounds fresh Chestnuts
2 TBL Butter
1 Onion, chopped
3 Stalks Celery, chopped
1 Quart Chicken Broth
Salt and Pepper
2 Cups Milk
Slit the end of each chestnut with a small sharp knife. Place in oven proof frying pan and roast in a 350° oven for 35 minutes. Cool and peel the chestnuts.
Melt the butter in a soup pot over low heat. Add the onion and celery and cook, stirring often, until softened, about 10 minutes. Add the chestnuts and broth and season with salt and pepper. Cover and bring to a boil. Reduce the heat to low and simmer, shaking the pot occasionally, until chestnuts and nearly tender, about 15 minutes.
In a small saucepan, bring milk almost to a boil. Add the milk to the soup pot and continue to simmer gently, still uncovered, until the chestnuts are very tender, 15 – 20 minutes more.
Taste the soup and adjust the seasoning. Resist the urge to taste repeatedly, until you are worried there will not be enough for dinner… Soup may be pureed, either with an immersion blender, or tabletop blender.
Spoon into warmed serving bowls and serve very hot.