Chestnut Soup with Cabbage

Rinse the cabbage leaves, cut into strips and blanch in a pot of boiling salted water until wilted.

Preheat the oven to 200°C (approximately 400°F). With a paring knife, make a crosswise cut in the rounded side of each chestnut, place on a  baking sheet and bake until the skins pop open. Peel the chestnuts, slice four and set aside.

Peel and finely chop the shallots. Heat the oil in a saucepan and saute the chestnuts, shallots and rosemary briefly. Add the cream and broth and simmer over low heat until the chestnuts are tender, about 20 minutes.