Celery and Chestnut Soup

 

1 cup onion, chopped

2 garlic cloves, minced

1 bay leaf

1/2 teaspoon dry thyme

2 tablespoons butter

2 cups celery, sliced

2 carrots, sliced

1 pound chestnuts

1 potato, diced

3 cups chicken broth

1/2 cup crème fraîche

1. cook the onion, garlic and bay leaf in the butter until onion is softened

2. add celery and carrots, and cook for 5 minutes. 

3. add potato, chestnut and broth, season with salt and pepper and cook for 20 to 25 minutes or until the vegetables are very tender. 

4. discard the bay leaf, blend the soup and return to saucepan

5. add crème fraîche, taste for seasoning and warm soup through