Steps: |
| -Preheat oven to 375 degrees. |
| -Score and roast the chestnuts until the skin starts to peel back, approximately 10 minutes. When they have cooled, peel and roughly chop; set aside. |
| -Heat a heavy-bottom 4-qt. pot to medium-high. Add the oil and the onions; turn the heat down to medium. |
| -Saute the onions until translucent and add the celery root and fennel. Saute an additional 4 minutes. |
| -Deglaze with the Madeira and let it reduce by half. |
| -Add the chicken stock, chestnuts and garni. Cook over medium-low heat for 30 minutes. |
| -Meanwhile, toss your apples with a light coating of olive oil and salt and pepper. Place on a sheet pan and bake for 20 minutes or until golden. |
| -Once the apples are roasted, add them to the soup that has been simmering for at least 30 minutes. |
| -Stir in the lemon juice and the red chile flakes. |
| -Take the soup off the heat and puree in batches in the blender. Add the cream while you are pureeing to quickly temper. |
| -After it is all pureed, season to taste. |
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