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6. Blend the soup (the plunger blender is the most convenient), optionally adding water so that the soup is not too thick, nor too liquid. Adjust seasoning with salt and pepper.
Serve hot with a dollop of cream on top of each bowl.

5. Pour in the broth. Season with salt and pepper. Simmer for 20 minutes.

4. Add the chestnuts.

3. Add the Brandy.

2. Heat up the oil in a heavy pan. Cook the onions and bacon over medium heat until the onions become translucent (about 10 minutes).

1. Mince the onion; cut the bacon into matchsticks.