Chestnut velvety

Preparation:

Preparation: Make an incision in the woody outer skin of the chestnuts, then put them to boil in plenty of hot water which you will bring to the boil. After about 45 minutes, drain them, remove the peel and the inner skin and break them into pieces. At the same time, in another saucepan, boil the chicken breast in salted water, after removing any scraps and skins. Then peel the onion, roughly chop it and brown it in three spoonfuls of oil, together with the small pieces of chestnuts. Then add the hot broth and milk to the saucepan, then flavor everything with a little grated nutmeg and a pinch of salt and pepper. Cook the soup uncovered, over medium heat, for about 30 minutes. Drain the chicken breast and cut it into fine cubes. Also trim and wash the courgettes, then cut them into cubes which you will brown over high heat, together with the chicken ones, in the heated butter flavored with half a clove of garlic, lightly crushed. Add salt and pepper to the cubes and keep warm. Blend the chestnut soup, heat it if necessary, then distribute it among 4 individual bowls. Finally complete the soup with the mixed cubes, a spoonful of chopped parsley, then serve immediately.