Aunt Anne's Chestnut Soup

To Prepare and Cook Chestnuts:

First, carefully cut a diagonal line across each chestnut using a sharp knife. Arrange the chestnuts in a single layer on a baking sheet, making sure they don't overlap. Next, pour 1/4 cup of water into the pan to help them cook evenly.

After baking for 10 minutes, remove the chestnuts from the oven and let them cool down slightly. Once they have cooled enough to handle, carefully remove the shells and peel the chestnuts.

In a large saucepan, combine 1 cup of chicken stock with the shelled chestnuts and chopped onions. Add a few sprigs of fresh parsley, some whole cloves, and a bay leaf to the saucepan using a spice bag. Simmer the mixture over medium-low heat for 45 minutes, allowing the flavors to meld together.

Discard the spice bag and transfer the chestnut mixture to a food processor or blender. Add 1/2 cup of heavy cream, 2 tablespoons of sugar, and a pinch of salt and pepper to taste. Blend the mixture until smooth.

Return the saucepan to low heat and gently warm the chestnut mixture through. Serve the chestnuts hot, accompanied by a dollop of unsweetened whipped cream, some chopped parsley, and a few cooked chestnuts on top.

Alternatively, you can substitute high-quality vegetable broth for the chicken stock to add a different flavor dimension to your dish.