Chestnut Soup

This easy soup is unlike anything we've ever tasted with an incredibly smooth, velvety texture.  
Serves 4

Ingredients:
1 lb. Canned, peeled chestnuts
4 cups beef stock
1/2 cup heavy cream
1 T. Butter
2 T chopped Parsley

1. Place the chestnuts in a saucepan with 3 cups stock. Bring to simmer (uncovered) for 40 to 50 minutes adding extra stock as needed to keep the chestnuts covered.

2. When the chestnuts are tender puree with immersion blender. Add heavy cream, seasoning with salt and pepper as needed. Add butter just before serving and parsley as garnish.   

Originally from a "French Women for All Seasons".