Clyne’s Chestnut Soup

• 2 tablespoons vegetable oil
• 2 teaspoons garlic, minced
• 2 pounds chestnut purée
• 2 slices bacon, smoked and diced
• 3 shallots, minced
• 2 each potatoes, diced
• 1 1/2 quarts chicken stock, brown
• 1 tablespoon fresh thyme, chopped
• 1 1/2 cup crème fraiche
• 2 tablespoons sherry
• garnish with parsley

Sauté garlic, bacon, and shallots in oil until tender. Add potatoes, stock and thyme, cook about 30 minutes until potatoes are soft. Add chestnut purée, bring to a boil, simmer about 5 minutes. Add sherry. Purée soup in blender. Top with crème fraiche and parsley when serving. Serves 8.