Score 300g chestnuts on the base of the shell with a sharp knife, then microwave on high for 2-3 mins until shell opens and flesh is soft or bake at 200C for about 15 mins, until shells open. Peel while still warm.

Melt 1 tbsp butter in a saucepan with 1 tbsp extra virgin olive oil over medium heat and add 300g chopped carrots, 1 chopped onion, 2 sticks sliced celery, 1 bay leaf, 2 sprigs thyme and 2 sprigs flat-leaf parsley and stir for 4-5 mins. Add chestnuts, 4 cups of stock and salt and cracked black pepper, cover and simmer for 20 mins or until chestnuts are tender.

Remove herbs and reserve 2 tbsp of vegetable and chestnut mixture. Process vegetables and stock in a mixer until smooth then return to saucepan.

Add 1/2 cup light pouring cream (optional) and stir to heat through - do not boil.

To serve 

Ladle soup into 4 warm bowls, top with reserved chestnuts and vegetables and sprinkle with 2 tbsp chopped flat-leaf parsley.