Easy recipe: chestnut soup

With the help of peeled vacuum-packed chestnuts (from $6.25 for 7 oz.; available at gourmet shops and Whole Foods Markets), this otherwise labor-intensive soup becomes a rich weeknight standby. Melt 2 tbsp. butter in a medium saucepan over medium-high heat. Add 2 chopped onions, 4 stalks chopped celery, and 1 tsp. salt. Cook, stirring, until onion and celery have softened, about 5 minutes. Add 1 1/2 lbs. peeled vacuum-packed chestnuts, 4 cups chicken stock, and 2 bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer until chestnuts are soft, about 10 minutes. Remove bay leaves and puree soup using an immersion blender (or whirl in batches in a blender or food processor). Add salt and freshly ground black pepper to taste. Serve garnished with a dollop of creme fraiche and a sprinkle of chopped parsley if you like. Makes 6 servings.

An appealing balance of acidity and sweetness makes Blue Mountain Cider Company's Eden Ridge our hard cider of choice. Based in Oregon, its makers top off the brew with fresh juice for a true apple taste. $10,750 ml.; no shipping to MT or UT; bluemountaincider.com or 541/938-5575.