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| 2 Esslöffel | butter |
| 1 | Onion Thinly Sliced |
| 1 | Stalk celery, thinly sliced |
| 1 | Carrot thinly sliced |
| 1 Esslöffel | flour |
| 6 Tasse | chicken broth |
| 1 Dose | Chestnuts packed in water (15 oz), drained or 6 ounce can puree |
| | salt |
| | pepper ground |
| 1 Prise | Madeira or sherry |
| 1/2 Tasse | sour cream optional |
| | Snipped chives for garnish, optional |
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Heat butter in a medium saucepan. Add the onion, celery and carrot and saute a few minutes to begin the cooking process. Sprinkle on the flour and cook a minute or until slightly browned. Add the broth, cover and simmer 15 minutes or until tender. Add chestnuts or puree and simmer for 5 to 10 minutes longer.
Puree in a blender or food processor and return to a saucepan to reheat. If too thin, simmer over low heat, stirring continuously until thickened or if too thick, add more liquid. Season to taste with salt and pepper, add a dash of Madeira and ladle out. Garnish with sour cream and chives if you wish.
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