Cream of Chestnut Tomato Basil Soup

Serves 6 to 8

In a large, heavy pot
Saute until transparent
3 rags of celery chopped fine
1 fresh leek chopped
2 Tbs olive oil

Add 8 oz V8 or tomato juice
2 cans stewed tomatoes (I like the kind with onions and basil)
2 largish potatoes peeled and cubed (3/4 inch cubes)
1 C chestnuts (real chestnuts, NOT water chestnuts)
2 C chicken broth

Cook until the potatoes are soft and adjust seasonings (like add salt if necessary)

Add several grinds of fresh pepper

The hard part:
Put through a blender. I use a submersible blender that you stick in the pan. You can ladle it back and forth into a blender or you might use a hand mixer. The chestnuts and potatoes thicken the soup, so they should be mashed completely.

Right before serving, bring to a boil and add 1 1/2 C whipping cream
1C milk

Chop 3 Tbs fresh basil and add it.

Serve with garnishes of
bacon bits
sour cream
grated pecarino romano or parmesan

This makes a lot and is rich, but it is a whole meal.