Roasted Chestnut & Celery Root Soup

Ingedients:
2 medium shallots, sliced, approximately 1/2 cup
1 cup chopped, peeled celery root cooked in chicken broth until soft
one 14-ounce jar vacuum-packed roasted chestnuts, coarsely chopped
4 cups chicken stock or more, to taste
sage, 1 sprig
1 teaspoon dried thyme
3/4 cup half-and-half or whipping cream
salt and freshly ground white pepper
truffle oil


Cook shallots until transparent and softened. Combine cooked celery root with chestnuts and shallots. Put through food mill using stock to help it go through (might need to go through twice or put briefly in a blender). Put in all in a soup pot on stove. Add half and half or cream a bit at a time, over a low flame. Do not let boil.

Serve warm, not hot. Three-quarters of a cup per serving (this is very rich), with toasted bread slices (with good unsalted whipped butter) alongside. Drizzle a scant teaspoon of truffle oil over the top of each bowl.