Ingredients:
4 table spoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 small potato, chopped
50 ml. white wine
700 ml. vegetable broth
2 thyme sprigs
450 grams boiled and peeled chestnuts
Salt and pepper
100 ml. cooking cream
Pine nuts (optional)

Heat olive oil in a large saucepan. Add onions and garlic. Cook for about a minute, then add potatoes and cook until lightly browned. Add wine and cook until it reduces to 1/3.
Add broth, thyme and chestnuts. Cook for about 15 minutes, then remove thyme sprigs, season soup with salt and pepper. Pure finely with a hand held blender, then add the cream and stir to combine.
Serve with roasted pine nuts and extra cream if you prefer.