This is how it's done

Preparation

Cut into the skin of the chestnuts, place them on a baking tray, add water (approx. 1/8 l) and roast in a preheated oven at 200 degrees Celsius for about 20 minutes until the chestnuts are slightly brown. Peel and chop the chestnuts.
Caramelize shallots with sugar and butter in a pan, deglaze with Schilcher wine and simmer for a while.
Use a simple vegetable stock as base. Add the chestnuts and simmer for another half hour.
Then add whipped cream and sour cream and puree with a hand blender.
Finally, season the chestnut cream soup with salt, pepper and lemon juice.
This soup is not only delicious, but also provides you with a lot of vitamin C and strengthens your immune system during the cold months of the year!