Ingredients
- 3/4 pound fresh chestnuts, blanched, peeled and coarsely chopped
- 1/4 cup butter
- 48 ounces chicken broth
- 2 leeks, thinly sliced
- 2 carrots, chopped
- 1 yellow onion, finely chopped
- 3 stalks celery, chopped
- salt and pepper
Directions
Melt butter in pot. Add vegetables and saute over medium heat until lightly browned. Add chicken stock and nuts. Cover pot and simmer for 1 hour. Season to taste.