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+====== 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.