Ingredients

6 cups (1/2-inch) white bread cubes (preferably from a pullman loaf; crust discarded)

3 large leeks (white and pale green parts only), cut into 1-inch pieces (4 cups)

1 stick unsalted butter

2 celery ribs, sliced 1/4 inch thick

1 teaspoon chopped thyme

2 Granny Smith apples, peeled and cut into 1/2-inch cubes

3 cups bottled peeled roasted chestnuts (14 to 16 ounces), halved

1 cup heavy cream

1/2 cup chopped flat-leaf parsley

Method