Chestnut Soup

# 1 lb. (450g) chestnuts
# 2 celery stalks
# 1 onion, large
# salt and ground black pepper
# 1 bay leaf# 2 pints (1.2 litres) chicken or turkey stock

Pre-heat the oven to 400F, Gas Mark 6, 200C
# With a sharp knife, make a slit in the outer skin of the chestnuts
# Arrange chestnuts on a baking sheet and bake in the pre-heated oven until the skins crack
# Peel off the two layers of skin off the chestnuts while they are still hot and place in a pan
# Add all the remaining ingredients, bring to the boil, then lower the heat before covering the pan and allowing it to simmer for about 45 minutes
# Check that the chestnuts and celery are tender then remove the bay leaf
# Pour the soup into a blender to produce a smooth puree
# Return to a pan and heat gently, thinning with a little milk if necessary, before serving