Creamy Chestnut Soup

Ingredients

• 2 cups Cooked Chestnuts (Boiled and mashed)
• 1 slice Onion (Small slice, finely chopped)
• 0.25 teaspoon Celery Salt
• 2 cups Milk (Scalded)
• 0.25 cup Butter
• 0.25 cup All-Purpose Flour
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black Pepper (Freshly ground, or to taste)

Instructions

1. 1If using whole chestnuts, score an 'X' on the flat side of each chestnut. Boil the chestnuts in water for about 20-25 minutes, or until the shells are soft enough to peel. Let cool slightly, then peel and mash the chestnuts until smooth. Alternatively, use pre-cooked, peeled chestnuts and mash them.
2. 2In a saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
3. 3Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
4. 4Gradually whisk in the scalded milk, ensuring there are no lumps. Add the mashed chestnuts and celery salt. Stir well to combine.
5. 5Bring the soup to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the soup has thickened slightly. Season with salt and pepper to taste.
6. 6Serve hot, garnished with a swirl of cream or a sprinkle of chopped parsley, if desired.