1 lb. raw chestnuts in shells
4 Tbsp. unsalted butter
3 Tbsp. chopped bacon
3 Tbsp. chopped prosciutto
1 large yellow onion, chopped
5 stalks celery
2 carrots, chopped
1 tsp. thyme
1 tsp. chervil
Salt & pepper
1 cup white wine
6 cup chicken broth/stock
1 cup milk
1 cup hazelnuts
1/4 cup brandy
1 to 2 cup heavy whipping cream

Heat oven to 350 degrees. Cut an "x" into chestnuts; roast 20 to 30 minutes. Remove from shell.

Melt butter and saute bacon, ham, onion, celery, carrot, thyme and chervil until soft. Add wine and stock. Stir in chestnuts. Heat to boiling. Reduce and simmer, uncovered, 45 minutes.

Toast hazelnuts and chop. After 45 minutes, remove soup from heat. Add milk, cream and brandy. Puree, adding hazelnuts.

From A Taste of Virginia, Junior Women's Club of Orange, VA
Submitted by Chrys Dermody
(Available for sale at our Country Living Store, in Madison, VA)