Easy Chestnut Soup Recipe

In a heavy skillet over medium heat melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside.

Melt remaining 1/4 cup butter in a large pot and stir in the carrot parsnip and celery root. Cook and stir until vegetables are tender about 5 minutes. Add the stock chestnuts and wine. Bring to a boil and reduce the heat to simmer.

Simmer for 15 minutes; season with nutmeg salt and pepper and fresh parsley. Puree the soup in a food processor or blender a little at a time or use an immersion blender. Garnish each serving with sour cream if desired and a dash of cayenne pepper.