In a large heavy soup pan, saute a chopped large onion, three tall thin carrots, and the heart of the celery with their tender tops with a tad of oil or butter.
Toss in 30 or so *cooked chestnuts, stir around until they are coated with the sauteed mixture.
Add several (6 or so) cups of cold water. Bring to a boil, then turn the burner down to simmer until the chestnuts are tender.
Add a glass of white wine, and a shot of vermouth or bourbon.
Nutmeg, salt and pepper to taste.
Blend a cup of soy cream (or cream of choice) until smooth. Serve hot.
(*Frozen or canned whole cooked chestnuts will do.)
Note: I never use stock in my soups.