Ingredients

2 tablespoons extra virgin olive oil or butter

2 cups chopped celery

1/2 cup chopped onion

salt and pepper

2 x 5oz packs of roasted and peeled chestnuts OR 20 large chestnuts to roast*

1/2 cup dried shiitake mushrooms

6 cups chicken broth

6 tbsp half and half

Garnish: celery leaves and crispy shiitake

If you are using pre-packed chestnuts, place the olive oil or butter in skillet  and turn heat to medium. Add celery, onion and a good sprinkling of salt and pepper, and cook, stirring occasionally, until onion and celery is translucent, 3 minutes.

Transfer to your slow cooker. Add the chestnuts, mushrooms and broth. Cover and cook on LOW for 6 hours or HIGH for 2-3.

Once cooked, remove the lid and carefully puree soup using an immersion blender, or cool and then puree.

Serve and stir in a tbsp of half and half per serving, and garnish with celery leaves and shiitake. Is using dried shiitake, soak for a few minutes in warm water. Drain and fry in a little grapeseed oil until crispy.

*Preheat the oven to 350 degrees. Using a sharp paring knife, make an X on the flat side of each chestnut. Roast in an open pan for 10 to 15 minutes, or until the skins begin to open away from the meat. Remove both outer and inner skins while chestnuts are warm.