Purée à la Clermont (Chestnut Purée)

Ingredients

• 750 grammes chestnuts
• 200 grammes celery
• 100 grammes onions
• three quarters of a litre white Consommé
• half a litre milk
• butter
• small onions
• 60 grammes pâtes d'Auvergne

Instructions

1. Remove the skin from the blanched chestnuts.
2. Cook them gently with the shredded and blanched celery, the sliced onions tossed in butter without colouring, and three quarters of a litre of white Consommé.
3. Pass through the tammy.
4. Bring to the point of consistency with half a litre of milk.
5. Butter at the moment.
6. For the garnish, flour thin rings of small onions and fry them in butter, keeping them well crisp; poach 60 grammes of pâtes d'Auvergne in Consommé; add both to the soup.