Chestnut soup

• 1 lb (450 g) chestnuts
• 1 medium-sized onion
• 2

Use fresh chestnuts and buy the best – the larger ones are easier to peel. Cut a slit on the flat side of each chestnut. Immerse in boiling water for about 2 minutes and both inner skins and outer shell should peel off easily, but only boil about one-third at a time or chestnuts will cool before they can all be peeled.

Peel and finely chop the onion and chop the celery. Melt the butter