CHESTNUT SOUP

• 2 pounds chestnuts, roasted and peeled, then cut in fourths

• 1/2-cup butter

• 6 leeks, sliced

• 1-teaspoon salt

• 2 teaspoons white pepperY

• 1-teaspoon paprika

• 1/2-teaspoon nutmeg

• 1-cup cream

• 4-6 cups milk (depending on desired consistency)

In a 2-quart saucepan sauté all ingredients together except the last two. Cook uncovered until tender. Puree in food processor or blen­der. Blend in cream and milk. Gently reheat before serving. Serves 6 to 8.

TO HELP YOU ALONG THE WAY: To roast chest­nuts for this recipe, take a small bladed knife (or for added ease, invest in a chestnut knife), and slit an "x" on the rounded side of the chestnut. Place the chestnuts in a shallow pan, flat side down, "x"ed side up. Pour 1/4cup water over chestnuts and slip pan into a 425 degree oven for about 20 minutes or until the split starts to curl open. Chestnuts are easiest to peel while still warm.

Have some extra melted butter ready to dip a couple for snacking fresh out of the oven. Traditionally chestnuts are roasted in a chestnut pan over the stove burner or in the fireplace.