Silky Chestnut Soup

• MAKE-AHEAD

Ingredients

1. 4 tablespoons unsalted butter
2. 1 medium carrot, finely chopped
3. 1 celery rib, finely chopped
4. 1/2 medium onion, finely chopped
5. 2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar)
6. 1 cup ruby port
7. 1 thyme sprig
8. 3 cups chicken stock or low-sodium broth
9. 1/2 cup heavy cream
10. Salt and freshly ground pepper

1. Melt the butter in a medium sauce-pan. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 4 minutes. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig. 
2. Add the cream to the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and bring to a simmer. Season with salt and pepper and serve.