Chestnut Soup With Fresh Ginger

Heat the butter in a Dutch oven over medium-high heat. Add the onion, celery, carrot and leek, then saute, stirring frequently, until the onion is a light golden brown, 8 to 10 minutes.

Add the broth, shelled chestnuts and ginger. Bring the soup to a full boil, then immediately reduce the heat to low and simmer uncovered, stirring from time to time until all the ingredients are very tender, 35 to 40 minutes. Remove from the heat and cool slightly.

Puree the soup using a food processor or blender. Return the soup to medium heat, add the orange juice and simmer for 2 minutes.

Warm the cream over low heat or in a microwave oven, then add it to the soup. Adjust the seasoning with salt, pepper and orange juice if necessary.

Serve at once in individual bowls.