====== Creamy Chestnut & Celeriac Soup ======
===== Ingredients =====
  ? Savories
  : Chestnuts, roasted and peeled, 2 lbs.
  : Pancetta, minced, 8 oz.
  ? Vegetables
  : Carrots, peeled and diced, 6 oz.
  : Leeks, cleaned[(Reserve the outer leaves for preparation of a //bouquet garni.//)] and diced, 6 oz.
  : Shallots, peeled and diced, 6 oz.
  : White hearts of celery, cleaned and diced, 6 oz.
  : Garlic, minced, 1 oz.
  : Celeriac, peeled and chopped, 2 lbs.
  ? Liquids
  : Butter, 1 Tbsp.
  : Chicken stock, 2 qt.
  : Heavy cream, 1 c.
  ? Aromatics
  : Bay leaf, 2-3 leaves
  : Fresh parsley, 1 bunch
  : Fresh thyme, 2-3 sprigs
  : Juniper berry, 10-20 berries
  : Salt and pepper (to taste)

===== Preparation =====
  * Melt the butter over medium heat, and add the minced pancetta to slowly render.
  * Add the vegetables to the pot, salt them lightly, and sweat them thoroughly for 15 to 20 minutes.
  * Destem the parsley, bruise the bay leaves and thyme, and lightly crush the juniper berries; bundle the stems, bay, thyme, and juniper with the reserved leek leaves into a bouquet garni.
  * Add the chestnuts, bouquet, and stock to the pot and bring to a boil; reduce to a simmer and let sit until chestnuts are softened, 25 to 30 minutes.
  * Remove bouquet and, working in batches or with an immersion blender, purée until smooth.
  * Stir in the cream and let thicken slightly over low heat.
  * Season to taste and serve garnished with chopped parsley.