Add the chicken stock and chestnuts, bring to a simmer, and cook gently for about 30 minutes until the chestnuts are tender. Purée the soup in a blender until smooth. Add the cream, and simmer ...

German 17-year-old Dario Fontanella was at an Italian ski resort cafe in 1969 when he ordered a Mont Blanc, a French pastry made of chestnut puree swirled on meringue with whipped cream.