2 cups (about 400 g) French chestnuts, boiled and mashed
0.25 cup (57 g / 60 ml) unsalted butter
0.25 cup (30 g) all-purpose flour
1 slice onion (approximately 1/4 inch / 6 mm thick)
0.5 teaspoon celery salt
1 Salt, to taste
1 White pepper or black pepper, to taste
Instructions
1. Scald the milk (scalding technique: heat milk in a small saucepan over medium heat, 2-4 min, until small bubbles form around the edge of the pan and steam rises — do not boil) and set aside.
2. In a large heavy saucepan, combine the white stock, mashed chestnuts, onion slice, and celery salt. Bring to a gentle simmer over medium heat, then cook for 10 minutes, until the chestnuts have softened further and the mixture is fragrant and slightly reduced.
3. Remove the onion slice. Working in batches if necessary, press the soup through a fine-mesh sieve with a wooden spoon or pass through a food mill, until a smooth puree is obtained. Return the strained puree to the saucepan.
4. Stir in the scalded milk and bring the mixture back to a gentle simmer over medium-low heat.
5. Make a beurre manie (technique: work the butter and flour together with your fingers or a fork into a smooth paste) using the 1/4 cup (57 g) butter and 1/4 cup (30 g) flour. Add the paste to the simmering soup in small pieces, whisking constantly after each addition, until the soup is thickened and coats the back of a spoon — approximately 3-5 minutes (binding technique: incorporating a fat-flour paste to thicken a hot liquid).
6. Season with salt and pepper to taste. Serve hot, ladled into warmed bowls.
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