Chestnut Puree

Directions

1. 1
   Place the chestnuts in a saucepan with the chicken stock and celery.
2. 2
   Simmer, covered, for 20 to 30 minutes or until the chestnuts are soft.
3. 3
   Drain well.
4. 4
   Put the chesnuts through a food mill or ricer and, while they are still hot, beat in the butter, hot milk and cream using a small whisk or spoon.
5. 5
   Salt to taste.
6. 6
   Serve hot.