This soup is made by pureeing cooked chestnuts and onion sautéed in butter with milk and cream. Its subtly sweet flavor makes it an elegant starter for a special winter meal.
Sauté the onion in butter until softened, taking care not to burn it.
Add the cooked chestnuts and vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
Blend the mixture until smooth, then return it to the stove.
Add the milk and cream and heat for a few more minutes, stirring. Remove from the heat before it boils.
Ladle the hot soup into bowls, garnish with coarsely chopped roasted chestnuts, and serve.
Important: Peeling chestnuts can take time; using chestnuts that are already cooked and peeled speeds up preparation. This soup contains milk and cream, so it is not suitable for people with lactose sensitivity.
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