How to make
If you decide to bake the chestnuts, carve a small cross at the bottom of each chestnut, since they tend to pop in the oven.
Chop all the vegetables finely and saute in olive oil.
Pour in 8 cups (2 litres) of boiling hot water covering the vegetables completely, season with the herbs and spices and simmer, until all the vegetables are cooked.
Add the chestnuts and cook for 10 more minutes.
Blend the chestnut soup, add the butter and pour in the cream just before serving.
Enjoy your meal!
