Instructions: In a large saucepan, melt butter. Add onion and garlic; saute until soft. Add chicken broth, prepared chestnuts (see note below) or puree, brandy, salt, sugar and cayenne pepper. Bring to a boil.

Reduce heat; simmer, covered, for approximately 30 to 35 minutes.

Puree mixture, in batches, in blender or food processor. Return to pan; stir in cream. Heat until hot, but do not boil. Thin to desired consistency with a little milk.

To prepare chestnuts, slash each nut with a sharp knife. Place nuts in a saucepan and cover with cold water. Bring to a boil; simmer for 3 to 5 minutes. Drain and let stand until cool enough to handle. Cut each chestnut in half and scoop out the center. Discard the skin and shell.

Serves 6

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