REC: Creamy ChestnutArugula Soup

I made this for Thanksgiving and it was very, very good. I *think* that the chestnut-arugula combination is my own invention. Prior to this, I hadn't been all that fond of chestnuts, since they'd usually had a mealy quality that I didn't like. But this soup was velvety, lush, and luscious.

Cream of Chestnut soup

15 oz roasted chestnuts 4 cups chicken broth 1 small onion, peeled and chunked about 10 good-sized arugula leaves 3 tablespoons soft butter 1 teaspoon salt 1-2 teaspoon white pepper 1 1-2 cups half-and-half Salt & pepper to taste

In a blender, combine chestnuts, chicken stock, and onion; liquefy. (You might have to work in batches.) Set aside a few arugula leaves for garnish; chop the remaining arugula roughly. Add the chopped arugula, butter, salt, and white pepper to the soup. Bring mixture just to a boil, reduce the heat, and simmer it gently for 15 minutes.

Cut the reserved arugula leaves into chiffonade.

Add the cream, stirring to blend the mixture. Season with salt and pepper to taste, and garnish with the arugula chiffonade.

NOTES:

1. When cooked, arugula's taste changes quite a bit. This soup presents both the cooked and the uncooked flavors.

2. I used fresh-ground white pepper; I imagine that pre-ground would be more subdued. I also eyeballed the measurement, but probably added a full teaspoon rather than the half-teaspoon I wrote above.

3. I think a blender is the best tool for making this soup, but feel free to use a stick blender or a food processor. Just don't cry to me if the texture isn't velvety.

Bob