In a large soup pan,
sautee in olive oil -
One yellow onion,
and the heart of the celery with their tender tops.
Toss in 30 or so *cooked chestnuts,
Stir around until they are coated with the sauteed mixture.
Add several (6-9) cups of cold water. Bring to a boil, then turn the burner down to simmer for an hour or more.
Add a glass of white wine, and a shot of vermouth or bourbon.
Nutmeg, salt and pepper to taste.
Blend a cup of soy cream (or cream of choice) until smooth.
(*Frozen or canned whole cooked chestnuts will do.) Note: I never use stock in my soups.