Ideally, grow two Chestnut trees from seeds for pollination purposes. Raise chickens or procure free-range organic chickens. Use the chicken bones for making stock and the eggs for this soup. If you grow and raise your own ingredients, this recipe can take five to ten years to complete.
Grow celery and onions to use in the recipe or buy local, organic produce. Use a wooden butter churn and wooden spoons fashioned by your own hands or those of other craftspersons. When making chestnut puree, use a wooden hand masher as opposed to metal or an electric food processor.
In a soup pan, melt 1 teaspoon butter and then add in 1 tbsp flour, stirring until smooth. Pour in 2 cups of chestnut puree, 2 cups of milk, 6 cups of homemade chicken stock, 1 finely chopped onion, and ¼ cup of chopped celery. Add salt and pepper to taste. Simmer and stir on medium-low heat for 20 minutes. Before serving, stir in one beaten egg and 3 teaspoons of sweet wine.
Roast chestnuts in the embers of a hot fire during the late autumn and winter seasons. When roasting, sing a chant of your own pleas and words three times to honor the abundance given to you.