Cream of Chestnut Soup Recipe

Put chestnuts in a saucepan with 1 teaspoon salt, 2 sprigs rosemary and water to cover. Bring to a boil and simmer until tender (about 20 minutes). Drain nuts and peel shells and skin off while still warm (this gets harder as they cool). Return nuts to saucepan with broth and fennel or celery and simmer over medium low heat until nuts are fork tender (about 20 minutes). Using a slotted spoon, put nuts and fennel into a food processor, reserving broth. If using celery, discard half the celery and puree the rest. Add 1/2 cup broth and puree until smooth. Return to broth, stir and add cream, thinning to desired consistency with milk (start with 1/2 cup). Season to taste with nutmeg, salt and pepper and add marsala if desired. Heat butter and oil in a frying pan with rosemary and 1/4 teaspoon salt over medium high heat. Quickly brown bread cubes on all sides. Serve soup warm with bread cube garnish.