Chestnut Pepper Soup

Ingredients

• 4 cups Chicken Stock
• 1 cup Cooked Chestnuts (Peeled and cooked)
• 0.5 medium Onion (Chopped)
• 0.5 teaspoon Celery Salt
• 1 cup Milk
• 2 tablespoons Butter (For roux)
• 2 tablespoons All-Purpose Flour (For roux)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black Pepper (Freshly ground, or to taste)

Instructions

1. 1In a medium saucepan, combine the chicken stock, cooked chestnuts, chopped onion, and celery salt. Bring to a simmer over medium heat.
2. 2Carefully transfer the mixture to a blender or use an immersion blender to puree until smooth.
3. 3In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
4. 4Gradually whisk the pureed soup into the roux, ensuring there are no lumps. Stir in the milk. Bring to a gentle simmer and cook for another 5 minutes, stirring occasionally, until the soup has thickened slightly.
5. 5Season with salt and black pepper to taste. Serve hot.