The Wheatleigh, Lenox, MA
Roasted Chestnut Soup With Toasted Piedmontese
Hazelnuts and Fried Celery Leaves - Serves 6

1lb. Chestnuts, scored, fried, peeled and quartered
3 tablespoons butter
2 shallots, sliced 1/4-inch thick
2 sprigs thyme
1 bay leaf, split in half
salt and pepper to taste
½ cup white wine
½ quart vegetable stock
½ quart water
½ quart fat-free milk
18 Hazelnuts, toasted
3 Chestnuts, sliced
1 Chestnut, shaved
6 fried celery leaves
1 tablespoon Hazelnut oil

Preparation
Chestnut Cappuccino:
1. Fry chestnuts to remove both outer and inner shell. Cut and sweat in butter.
2. Add shallots, thyme, bay leaf, salt and pepper. Deglaze with white wine, add vegetable stock and water; reduce by 1/3, add skim milk and mix in blender.

Toast Hazelnuts in oven to draw out oils, till light golden brown. Fry celery leaf in clean fryer at 300 degrees for about 3 seconds.

To Serve
1. Froth Chestnut Cappuccino in blender or with a hand mixer
2. Pour into bowl and garnish with toasted crushed Piedmontese Hazelnuts, thinly sliced chestnuts and fried celery leaves.

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