Potage Garbure à la Limousine (Chestnut and Celery Garbure)

Ingredients

• 200 grammes chestnuts (or marrons for want of them)
• Consommé
• 50 grammes white of celery
• 1/2 lump of sugar
• round croûtons of household bread
• grated cheese

Instructions

1. Score the shells of the chestnuts and blanch them; shell them.
2. Cook them with Consommé, adding the shredded white of celery and the half lump of sugar.
3. Crush with the whisk and stiffen the purée by reduction.
4. Garnish the oven-dried round croûtons of household bread with the purée, dust with grated cheese and gratinate.
5. Simmer as above and serve, with ordinary Consommé apart.