Instructions
1. Slit the fresh chestnuts on the flat side through the skin and bake in a preheated 375 oven until soft (or boil 20 minutes until soft). Remove the skin and bitter dark spots between the folds of the nutmeat.

2. Halve the leeks lengthwise and rinse under running water. Scrub the celeriac under running water and peel. Cut the leeks, fennel, celeriac, and chestnuts into small pieces.

3. Heat the butter in a 4-quart noncorrosive soup pot, add the vegetables and chestnuts, and cook over low heat for 10 minutes.

4. Add the chicken broth and simmer over low heat until the vegetables are well cooked, about 30 minutes.

5. Add the salt, cayenne, nutmeg, and cinnamon.

6. Puree the mixture in a blender (or with a stick blender) until completely homogeneous and smooth. Strain through a fine china cap.

7. Return the soup to a simmer, add the spumante, and adjust the seasonings.

8. Combine the cream and egg yolks in a large mixing bowl. Ladle a little of the chestnut puree into the liaison slowly while stirring. Then add the warmed liaison to the remaining puree, whisking briskly to prevent cooking the eggs. Do not overheat the soup at this point, or it will curdle.

9. Serve in soup bowls or cups, garnished with finely cut scallion tops.

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Yields: 8 Servings
     CLASSICAL AND CONTEMPORARY ITALIAN COOKING FOR PRO

notes: 

Cuisine:   Italian

Main Ingredient: