Score the chestnuts with a small pointed knife and roast them in a suitable pan
(it is also possible to buy 300 g ready prepared roasted chestnuts). Peel them
carefully and put them in a casserole with one and a half litres of cold water
and two stock cubes. Bring to the boil over a moderate heat, let them boil for
15 minutes and then add the cream, one turn of the pepper mill, a pinch of
nutmeg and the grated cheese. Stir well and boil for a further 5 minutes. Tip
the soup into the mixer bowl and process the mixture for several minutes.
Re-heat if necessary, and serve with small cubes of bread made from the packet
bread cut up and fried in butter.
