Ingredients
2
tablespoons butter
1
large onion, finely chopped (1 cup)
1
stalk celery, finely chopped (1/3 cup)
2
jars (7.4 oz each) whole roasted chestnuts, coarsely chopped
1/4
cup Marsala wine
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1/4
cup whipping cream
1
teaspoon kosher (coarse) salt
1/4
to 1/2 teaspoon white pepper
1/8
teaspoon ground nutmeg
Crème fraîche or sour cream
Chopped roasted chestnuts
Cracked black pepper
Preparation
In 3-quart saucepan, melt butter over medium heat. Cook onion and celery in butter 4 to 6 minutes, stirring occasionally, until tender. Add chopped chestnuts; cook 2 minutes. (Set aside a few chestnut pieces for garnish, if desired.) Add wine; stir to loosen particles from bottom of pan. Stir in broth, whipping cream, salt and white pepper. Heat to boiling; reduce heat to medium-low. Simmer uncovered 20 minutes. Remove from heat; cool 15 minutes.
Into blender, pour half of the soup. Cover; blend on high speed until smooth. Return to saucepan. Repeat with remaining soup. Stir in nutmeg; heat to simmering. Cook until hot. Garnish individual servings with crème fraîche, reserved chopped chestnuts and black pepper.
