Instructions

1. Place the onion, celery, and carrot in a large saucepan and saute over medium heat for 15 minutes, or until the onions are tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
2. Add the sage, thyme, bay leaf, cloves, and vegetable stock.
3. Bring the pot to a boil over high heat and whisk in the chestnut puree.
4. Season with salt and pepper and cook for another 5 minutes.
5. Serve garnished with the chopped parsley.