Chestnut soup

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and soft.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the cooked chestnuts to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
4. Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender.
5. Return the pot to the stove over low heat. Stir in the heavy cream, salt, pepper, and nutmeg. Heat the soup gently, making sure it does not boil, until warmed through.
6. Taste and adjust the seasoning, adding more salt or pepper if needed.
7. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.