1 can of cream of celery soup, undiluted

1 can chicken broth

1 can of whole peeled cooked chestnuts in water (unsweetened and drained)

1 teaspoon dried sage

pinch of salt

1/3 cup of heavy cream

In a large saucepan combine soups, drained chestnuts, sage and salt.  Simmer for 10 minutes.

Puree using a hand blender or blender until smooth and thick.

Stir in the heavy cream to desired thickness.

Garnish with chopped fresh sage (or sizzled sage in browned butter!) and croutons.

Makes about 1 quart.

Merry Christmas everyone!