Sauté onion in butter until translucent. Add the chestnuts and sauté.
Extinguish with soup and simmer on low heat for about 30 minutes. Puree with a hand blender.
Season with salt and pepper and refine with whipped cream.
Before serving, stir in a few drops of truffle oil.
Preparation Tip:
Serve the maronic cream soup with white bread croutons!