chestnut soup

ingredients:

1. 450g shelled chestnut
2. 1 carrot
3. 2 celery stalks
4. 1 clove of garlic
5. 1 echalion shallot
6. 2 sprigs of fresh thyme
7. 1 bay leaf
8. 800ml  vegetable stock
9. salt and pepper to taste

directions:

1. preheat the oven to 200*
2. slice a large x along the flat side of chestnuts
3. place in a medium pan, cover with water and boil for 10 minutes.
4. then roast the chestnuts for 15 minutes on a shallow baking tray.
5. shake the baking tray a few times during roasting.
6. when done, peel as soon as they are cold enough to handle.
7. peel and finely chop shallot, garlic, celery, and carrot
8. heat the oil in a stockpot over medium heat. add the finely chopped  shallot, celery, carrot, garlic, thyme and bay leaf. cook, stir occasionally until the onions are soft
9. add the chestnuts and vegetable stock, cover and bring to a boil.
10. simmer for approx. 40 minutes
11. turn off the heat and let the soup cool down for a few minutes.
12. take out the stems of the thyme and bay leave.
13. purée the ingredients in batches in your blender.
14. return the soup to a clean pan and season to taste with some freshly ground sea salt and pepper.
15. enjoy!