1 Kg Chestnuts
1 Onion, chopped
1 Celery stalk, chopped
1 Litre of Vegetable Stock
Extra Virgin Olive oil
Salt & Cracked Pepper
Cut the chestunts at the top with a sharp cerated knife being careful not to cut yourself and boil in salted water for about half and hour or even better in a pressure cooker for about 10 minutes.
Let cool slightly and peel both layes of skin off the chestnuts and place in a saucepan with enough stock to cover.
Sauté onions and celery in a little oil for about 10 minutes and add chestnuts and stock to pot and simmer for about five minutes and then blend with a hand held blender until you have a velvety consistancy.
Season to taste with salt and serve hot drizzled with extra virgin olive oil and cracked pepper.
Sprinkle over toasted croutons for that extra crunch
It is quite a difficult process of peeling the chestnuts but be patient and remove all the skin just leaving the chestnut itself.