The blend of sweet potato and chestnuts gives this soup a wonderfully rich texture, with sauteed onion and celery being pureed into it to add more flavor without overpowering it. I love it! But this soup is a labor of love, from anyone who's been willing to crack and peel those chestnuts. It's not an easy task, but it is quite a treat. Hopefully, you can find fresh chestnuts, fairly large, firm, and shiny, at an Asian market. In the standard grocery stores, they will probably only be seasonal, though fall and winter. Serves 4-6.

Ingredients:

• 2 lb. Chestnuts
• 1/2 c. celery
• 1/2 c. onion
• 3 c. boiled, skinned Chestnuts
• 1 small sweet potato, peeled and diced
• Water for cooking
• 1/4 c. olive oil, plus for sauteeing
• 1/4 c. whipping cream, optional
  
• salt to taste
• fresh chopped thyme for garnishing (or substitute parsley or other fresh herbs)
  

The easiest method I've discovered to shuck chestnuts is as follows. Soak in warm water for one hour or so: > 2 lb. whole, fresh chestnuts

Preheat the oven to 500 degrees. Drain the soaked chestnuts and pat dry. Score the chestnuts; a big cleaver, whacked down on the shell as it's laying flat on a bread board, can do the trick (or even an exacto knife). Do this at the opposite angle as well, making an X on the one side.

Roast the scored chestnuts at 500 degrees for 10-15 minutes. Remove, put into a bowl covered with a damp towel. Let the chestnuts steam and cool for 5 minutes, then remove the shell and skin.

In soup pot, saute chopped vegetables in some olive oil: > 1/2 c. celery > 1/2 c. onion

Add: > 3 c. boiled, skinned Chestnuts (2 lb. to start) > water to cover

Let simmer 30 minutes or so, then add to the pot: > 1 small sweet potato, peeled and diced > more water, to cover

Simmer until sweet potatoes are tender, about 20 minutes more. Drain off liquid, reserving the liquid, and process the cooked ingredients. To processed ingredients, add: > 1/4 c. olive oil > 1/4 c. whipping cream (if desired) > salt to taste

To that mixture, add last: > The reserved liquid from simmering the veggies and chestnuts

Garnish with: > fresh chopped thyme

You can leave the cream out, if you want to be even healthier; it'll still be quite tasty.