8 servings

Hands on: 30 minutes

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Total time: 1 hour

2 tablespoons canola olive oil

1 medium onion, chopped

1 medium leek, white part only, washed and chopped

2 McIntosh apples, peeled, cored and cut into 1/2-inch cubes

1 small celery root, peeled and cut into 1/2-inch cubes

Bouquet garni made with 3 sprigs parsley, 2 sprigs thyme, 1 fresh bay leaf and 5 peppercorns

Pinch of freshly grated nutmeg

Coarse salt and freshly ground black pepper

3/4 pound peeled fresh chestnuts (from about 1 1/4 pounds chestnuts in the shell) or dry-packed bottled or vacuum-sealed peeled chestnuts

2 quarts homemade chicken stock or low-sodium reduced fat chicken broth

1/2 cup heavy cream

Sprigs of thyme for garnish

Heat the oil in a large pot over medium heat. Add the onion, leek, apples, celery root, bouquet garni, nutmeg, salt and pepper and cook, stirring occasionally, until the onions are soft and translucent, 5 to 7 minutes.

Add the chestnuts and chicken stock and bring to a boil. Reduce the heat to a simmer and cook, skimming the surface regularly, until the chestnuts are very soft, 35 to 40 minutes. Add the cream and simmer 5 to 10 minutes.

Remove and discard the bouquet garni. Using an immersion blender, puree the soup to the desired thickness. (Leave it coarse for a more rustic soup; for a more elegant soup, puree it to very smooth.)

Reheat if necessary and taste and adjust for seasoning with salt and pepper. Ladle into warm bowls and garnish with sprigs of thyme. Serve immediately.

Per serving: 144 calories (percent of calories from fat, 54), 12 grams protein, 10 grams carbohydrates, 1 gram fiber, 12 grams fat (4 grams saturated), 20 milligrams cholesterol, 48 milligrams sodium.