|Butter||1 Ounce (2 Tablespoon / 25 Grams)|
|Onion||1 Large, chopped|
|Carrot||1 , chopped|
|Celery stick||1 , chopped|
|Canned chestnut puree||14 Ounce (1 3/4 Cups Or 400 Grams)|
|Hot milk||3⁄4 Pint, mixed with stock (425 Milliliter Or 1.875 Cup)|
|Stock||3⁄4 Pint, mixed (425 Milliliter Or 1.875 Cup)|
|Freshly ground black pepper||To Taste|
Put the butter in a large pot and cook for one minute until melted. Stir in the onion, carrot and celery. Cover and cook for 5 minutes.
Stir in the chestnut puree (paste) and pour over the hot milk and stock (broth). Cover and cook for 6 minutes.
Season and serve.