4 tablespoons butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
2 cups cooked chestnuts or 1 can approx. 15 ounces
1 cup Banyuls fortified wine or Ruby Port ( I have also used Pedro Ximenez Sherry successfully!)
1 fresh thyme sprig
3 cups chicken or vegetable stock
1/2 cup heavy cream
Salt and freshly ground pepper to taste
2 slices Proscuitto, sliced into ribbons and fried until crispy
In a large saucepan over medium heat, melt butter and add carrot, celery and onion. Cook until softened about 10 minutes. Add chestnuts and cook another 5 minutes. Turn heat to high and add wine and thyme. Cook until wine has reduced by half and then add stock and bring to a boil. Reduce heat to a low simmer, cover pan and allow to cook about 30 minutes. Remove from heat, add heavy cream and puree using an immersion or traditional blender. Warm through if necessary and season to taste.
Garnish with strip of proscuitto.