Chestnut Soup

Chestnut Soup
1/2 pound peeled, fresh or frozen chestnuts, cooked
2 tablespoons olive oil
3 whole, peeled shallots, sliced thin
1/4 pound celery root, peeled and diced very small
4 tablespoons Madeira wine
1 quart chicken stock
1 cup half and half
Salt and pepperWith small paring knife score the skin of the chestnuts; place in boiling water to cover and cook 7 to 9 minutes or until just tender. Remove and reserve one or two for garnish.Heat the olive oil in a medium pot; add shallots and celery root, sauté until light gold. Deglaze pan with Madeira, using a wooden spoon to break up the brown, sticky bits. Cook until wine is reduced by half.Add chicken stock and half and half; bring to a boil. Reduce to a simmer and add peeled chestnuts and simmer 7 to 8 minutes. Remove from heat and puree in blender. Add stock if mixture is too thick. Press through a chinois; season with salt and pepper. Add stock if needed.