Boil chestnuts without shelling or pricking for 1 hour. Drain and cool. Remove shells.
Place peeled chestnuts in a saucepan with butter or margarine. Cook gently for 10 minutes. Add milk and water and cook gently for another 10 minutes. Puree or mash to your desired consistency, or leave chunky.
A simple soup, can't say anything bad about it. Could easily get creative with this basic recipe. I used some thyme in mine and less milk, more stock. I will make this again with chicken stock which I think will lend nice flavour. - 14 Nov 2014