This serves four medium sized bowls, which trust me, is very filling. Ooh I do hope you’ll love it as much as me and my friends do!

1. In a large pan, gently heat two-thirds of the butter until melted. Add the onion and fry for 5 mins, or until
softened, then add the garlic and continue to fry for a further 3 mins.
2. Set 8 chestnuts aside and add the remaining chestnuts to the pan, then sauté for a few minutes. Add 375ml of boiling water and the stock cube and bring to a gentle boil.
3. Put aside four sprigs of rosemary for later. De-stem and chop the leaves of three sprigs and add to the pan.
Season well and cook for 15 mins, stirring continuously.
4. Remove from the heat and once cool, blitz in a blender. Return to the heat and add the milk, then simmer gently for a further 5 mins.
5. Meanwhile, in a small frying pan, use the rest of the butter to gently heat the 8 remaining chestnuts. Simmer for 10 mins, or until soft, then halve them.
6. Serve the soup garnished with a dollop of crème fraîche, the warmed chestnuts and rosemary sprigs