Chestnut Soup

Instructions

1. 1

   Cut off enough of the top of the garlic head to expose almost all the cloves. Wipe some butter over the exposed area, and place it cut side down in a small baking dish in a 250-degree oven. Bake it for an hour and a half to two hours, until the garlic is soft and spreadable.

2. 2

   Dissolve the salt into six cups of water in a saucepan. Add the onions, and brig the pot to a light boil.

3. 3

   Cut an X in the flat side of each chestnut, and add them to the boiling water. Boil uncovered for 40 minutes.

4. 4

   Remove the chestnuts. When cool enough to handle, remove the chestnut skins. Discard the onion and boiling liquid.

5. 5

   Squeeze out all the garlic cloves and combine them with the chestnuts in a food processor. Chop roughly.

6. 6

   In a large saucepan, melt the butter and saute the celery and the crushed red pepper until the celery is soft. Add the sherry and cook for a minute to evaporate the alcohol. Add chestnut-garlic mixture, the stock, bay leaves, parsley, and nutmeg. Cook for about 15 minutes.

7. 7

   Strain the soup and puree the solids. (If you have a food mill or a Mouli, use it to make the puree.) Return the puree to the pot along with the half-and-half. Simmer for about 30 minutes. Add salt and pepper to taste, and serve with croutons.