Gentle Soup of Leeks & Chestnuts

• 3 tbsp butter
• 9 oz (250 g) chestnuts, peeled (you can buy them pee

Melt the butter in a large saucepan over medium heat and briefly saute the chestnuts, leeks, and potatoes. Add the beer, let it evaporate for a few minutes, then add enough broth to cover the vegetables by 1 inch (2.5 cm).

Let simmer over low heat until the potatoes are very tender, 15 to 20 minutes, then puree the soup until smooth with an immersion blender, or in batches in a standing