Chestnut Soup Recipe

Melt 4 tablespoons butter in large skillet. Add chestnuts and saute until heated through. Set aside.

Melt remaining 4 tablespoons butter in large pot. Add carrot, parsnip, and celery root and saute until soft. Add stock and bring to boil. Reduce heat to low. Add chestnuts, Madeira, parsley, nutmeg, salt and pepper. Simmer 15 minutes. Puree soup in batches in food processor.

Transfer soup to large saucepan. Bring to simmer, stirring frequently. Adjust seasoning. Ladle into bowls.