Chestnut Soup Limousin Style (Potage Garbure à la Limousine)

Ingredients

• 200 grams chestnuts
• 50 grams celery heart, sliced thin
• 0.5 piece sugar
• consommé (clear brown stock)
• croûtons
• grated cheese

Instructions

1. Blanch the chestnuts, score and remove their outer shell. Cook them in consommé (clear brown stock) with the thinly sliced celery heart and half a piece of sugar.
2. Whisk the mixture to a purée and reduce by simmering until the purée is thick and concentrated. Strain it through a fine sieve if needed.
3. Garnish with rounds of dried household bread (croûtons). Sprinkle generously with grated cheese, then gratinée (brown under heat) and simmer gently as described in the preceding recipe.
4. Serve with ordinary consommé on the side.