Warm chestnut bisque

Ingredients:

• 1 tbsp unsalted butter
• 4 stalks celery, thinly sliced
• 1 small white onion, thinly sliced
• 1 clove of garlic
• 2 liters of chicken or beef broth
• 2.5 cups frozen chestnuts, thawed
• 1/4 cup dry sherry + more if desired
• 1/4 cup heavy cream + more if desired
• 1 bay leaf
• 1 sprig of fresh thyme
• 0.5 cups crème fraîche
• 1/4 teaspoon pumpkin pie spice

Preparation:

1. Place the pan over low heat. Add the butter and melt. Add the celery, onion, and garlic and sauté until softened, 8–10 minutes.
2. Add the stock, chestnuts, sherry, cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
3. Meanwhile, in a small bowl, whisk together the crème fraîche and pumpkin pie spice until smooth. Set aside.
4. Remove the thyme sprig and bay leaf from the soup. Carefully pour the soup into a blender and blend on high speed until smooth (gradually increase the speed, leaving the lid slightly ajar to allow steam to escape). Season with salt and pepper to taste; thin with cream and a splash of sherry if desired. Serve the bisque warm, garnished with crème fraîche and spices.