Creamy Chestnut Soup with Walnuts
Preheat the oven to 250°C (approximately 500°F). Cut an "X" in the round part of each chestnut and bake until the shell splits open and the chestnuts are tender, about 20 minutes. Remove from the oven, let cool slightly and remove the shell and peel off any skin. Peel the shallots and garlic and chop finely. Sauté the chestnuts with the shallots and garlic in hot butter.
Peel the celery root, cut into small cubes and simmer in the broth for 20 minutes. Purée, press through a sieve, stir in 1/2 cup heavy cream and season with salt, pepper and nutmeg. Add the vinegar. Whip the remaining cream and stir into the soup. Divide between warm serving bowls and serve sprinkled with chopped walnuts and chives.