1. Set a few of the pre-cooked chestnuts aside for garnish and roughly chop the rest.
2. In a pot sweat the finely chopped onion in the butter, add the chestnuts and fry for 2-3 minutes.
3. Pour in the stock and simmer for about 20 minutes.
4. Add the cream, blend until silky with a stick blender and season with salt, pepper and nutmeg.
5. Slice the reserved chestnuts and fry them with the bacon strips until crisp.
6. Serve the soup sprinkled with the fried chestnuts, bacon and chives.
Tip: With vacuum-packed cooked chestnuts it's ready in minutes - no peeling needed.
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