Cream Of Chestnut Soup Recipe

*To shell chestnuts, slit convex sides with a sharp knife. Bake in an oiled pan at 450 degrees for 5-6 minutes. When cool enough to handle, remove shells and skins with knife. OR *Boil until shells fall off - at least 1 hour. If fresh chestnuts are not available, you may use an 8 or 10 ounce jar of vacuum-packed chestnuts. In a heavy pan, melt butter and saute onions until lightly browned. Add chestnuts, carrots and stock. If stock is not strong enough, add 1 chicken bouillon cube. Simmer until chestnuts are soft, about 20 minutes. Puree cooked mixture in blender, processing in small batches until smooth. Combine in a medium-sized saucepan with cream and sherry and heat to simmer. Do Not Boil. Salt and pepper to taste. Top each serving with a dollop of lightly salted, whipped cream and a dash of paprika. Provide a cruet of sherry on the side for those who wish extra flavoring. This is a very rich soup best served with roasted meats and poultry. Serves 6.