- 800g peeled chestnuts
- 1 litre chicken stock
- 600 ml cream
- ¼ tsp nutmeg
- 6 celery leaves
1. Boil the chestnuts in the chicken stock, celery leaves and nutmeg until tender and stock has reduced by half. Puree in a food processor or vitamizer.
2. Add the cream to the puree and warm. Do not boil. Salt and pepper to taste.
3. Soup can be processed with a barmix to aerate before serving if desired.
This soup is a classic of the Ardeche region and was developed by Christiane Brioude of Le Vivarais a Vals-les-Bains (now Hotel Helvi).