1In a heavy frying pan over medium heat, melt 60g of the butter. Saute the chestnuts in butter until heated through; set aside.
3Melt remaining butter in a large pot, and stir in the carrot, parsnip and celeriac. Cook until tender. Add the stock, chestnuts and wine. Bring to the boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes.
5Puree the soup in a food processor or blender a little at a time.