Puree of Chestnut Soup

A holiday soup for Thanksgiving and Christmas. If you have no time for shelling and peeling the chestnuts, use one jar of imported peeled chestnuts. Otherwise, cut a slit into the bottom end of each chestnut. Bring a pot of water to a boil, add the chestnuts, and turn the heat off. Remove 3 chestnuts at a time from the hot water and, using a towel to hold each nut and not burn yourself, remove both the shell and inner brown skin completely.