Chestnut soup

I love this soup, and now that we can buy ready packed chestnuts to bulk out those we have patiently peeled ourselves, it is all the easier! My friend Germain de Marques (whose restaurant is just outside Stockbridge in Hampshire) introduced me to the idea of adding the liver, which carries the soup to another dimension, but it is still excellent without. The truffled cream is also his idea but ordinary cream is good too. It is a most comforting soup on a cold winter’s night