Chestnut Soup

INGREDIENTS:

8oz pealed Chestnuts
1 cup Cream
1/2 cup chicken broth
1/2 cup milk
1/4 cup white wine
1/4 cup Sherry
1 tsp red wine vinegar
Salt and pepper

DIRECTIONS:

1. Heat the white wine and Sherry in a saucepan to cook off the alcohol and reduce by 2/3.

2. Place the chestnuts, cream, milk and chicken broth in a very high speed blender. Blend for 5 minutes until there is just an emulsion and no solid matter.

3. Add the wine, Sherry and blend for another 2 minutes.

4. Add the red wine vinegar until you can taste that the vinegar and cream are in balance (i.e. the cream no longer tastes heavy).

5. Blend for a further 5 minutes or until the soup has the consistency of a foam.