Makes 6 to 8 servings
3 tablespoons extra-virgin olive oil
1 medium onion, peeled, trimmed and thinly sliced
1 shallot, peeled, trimmed and thinly sliced
3 small McIntosh apples, peeled, cored and cut into 1/2-inch cubes
4 celery stalks, chopped
1 bay leaf
1 sprig thyme
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper
3/4 pound peeled fresh chestnuts (from about 1 1/4 pounds chestnuts in the shell) or dry-packed bottled or vacuum-sealed peeled chestnuts
2 quarts no-chicken stock
1/2 cup vegan heavy cream
8-12 fried sage leaves
2-4 tablespoons sage oil