Rose’s Chestnut Soup

• 1 pound chestnuts, shelled
• 1/2 onion, chopped
• 2 stalks celery, chopped
• 1 leek, chopped
• 2 quarts chicken stock
• 1/2 cup cream
• salt and pepper to taste

In saucepot combine onion, celery and leek. Cook slowly until tender and translucent. Add chestnuts and cook for 5 minutes. Add chicken stock, and simmer for 15 minutes. Purée mixture and return to pot. Add cream and reduce to desired thickness. Season with salt and pepper. Serve with wild mushrooms and butternut squash pieces. Serves 6.

Chef Jeff Rose
Tribute Restaurant
31425 W. Twelve Mile Rd.
Farmington Hills, MI 48334–4401