• 8 Tbs. (1 stick) unsalted butter
• 4 C. whole roasted Delmarvelous chestnuts (or about 1-1/2 lbs.)
• 1 carrot, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 C. celery
• 7-1/2 C. chicken stock or canned low-salt broth
• 1/2 C. Madeira wine
• 2 fresh parsley sprigs
• Pinch of freshly grated nutmeg
• Salt and freshly ground pepper
• Sour cream
• Cayenne pepper

In a heavy saucepan, melt 4 Tbs. butter over medium heat. Add chestnuts and sauté until heated through, about 5 minutes. Set aside. Melt remaining 4 Tbs. butter in heavy large pot over medium heat. Add carrot, parsnip and celery root and sauté until soft, about 7 minutes. Add chicken stock and bring to boil. Reduce heat to low. Add the chestnuts, Madeira wine, parsley, nutmeg, salt and pepper. Continue to simmer another 15 minutes. Puree soup in batches in a food processor or blender. (Can be prepared 2 days ahead; cover and refrigerate). Transfer pureed soup to a large saucepan, and reheat, stirring frequently. When heated through, ladle into bowls. Top with dollop of sour cream and sprinkle with cayenne. Serve.

Yield: 6 servings