Cook chopped bacon in your soup pot until the fat renders, then add butter, onion, garlic, celery, carrots, leek, marjoram, thyme, salt pepper and bay leaf.

Cook until onion softens, then stir in the flour and cook for several minutes, stirring constantly.

Add the wine and chicken broth and bring to a boil, continuing to stir and boil one minute.

Add chestnuts (reserve a few to chop for a garnish if you like), reduce heat, cover and simmer for thirty minutes.

Remove soup from heat, remove bay leaf from soup, and puree with a stick blender or blender.

Use a ladle to add soup to a chinois and strain; discard any solids.

Return strained soup to the pan and stir in the cream and nutmeg.

Heat gently.

Serve garnished with finely chopped chestnuts, if you like.