Serves:

Ingredients:

Directions:

Sauté the onion, celery, carrots and leek in the olive oil until translucent. Add the cognac or brandy and scrape up the brown bits from the pan ~ cook
until the cognac or brandy has evaporated. Add the chicken stock, chestnuts and oregano. Bring to boil and then lower the heat and simmer the soup
for about 45 minutes. Allow the soup to cool a bit ~ remove the oregano stems and then blend in batches the soup in batches. After blending each batch,
strain through a fine sieve, pushing out any solids that remain with the back of a wooden spoon. Clean the soup pot and place the strained and pureed
soup back into the pot. Bring the soup back to a simmer and slowly add in the cream. Heat it gently and serve immediately drizzled with the oregano
oil.

For Oregano Oil:

Heat the olive oil in a small pot just until it begins to shimmer ~ remove from heat and add the sprigs of oregano. Allow to cook and then strain out
the sprigs of oregano. Store in a glass jar with a tight fitting lid.