For this soup I sauteed onion, leek and celery in butter for 10 minutes. Then tossed in a peeled cubed pear, rosemary (or thyme), chicken broth and the cooked chestnuts. Simmer for 45 minutes until chestnuts can be mashed with the back of a spoon. Puree the soup, I used an immersion blender. This soup was quite easy to make and I love a good puree soup. This got thumbs up from my husband and I would make this again.
This recipe can be found in Around My French Table by Dorie Greenspan page 82.