Chestnut Potage

Preparation:

Preparation: Slice the chestnuts with an incision, without affecting the underlying film, then put them in a saucepan, cover them with cold water, bring to the boil and cook for just 1 minute. Take them one at a time and peel off both the peel and the inner film. Put them in another saucepan, cover them with the broth, cook them for 1 hour, then pass them through the blender. Add the Madeira and heat the mixture, gradually eliminating the film that forms on the surface. In the meantime you will have boiled the asparagus tips in a little salted boiling water. Then add the asparagus tips cut into small pieces, season with salt, cook for another minute and serve.