Sauté shallots and vegetable cubes in butter. Add the chestnuts. Extinguish with white wine. Fill up with soup, let it boil and make it on a low fire with the lid closed until the marroni are cooked.
Mash the chestnuts with a whisk. Add the cream, bring the soup to the boil, season carefully, pour into hot cups and sprinkle with chives.
Our tip: Always use fresh chives if possible!
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