Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one chopped onion, one diced carrot, and two chopped celery stalks. Sauté for about 3-4 minutes until tender.

Stir in 3 minced garlic cloves, ¼ teaspoon of freshly grated nutmeg, and ¼ teaspoon of black pepper. Cook for another minute until fragrant.

Pour in ½ cup of white wine and scrape up browned bits. Let it cook for about 2 minutes.

Add 2 cups of cooked chestnuts, 4 cups of chicken broth, and 3 thyme sprigs. Bring to a gentle boil, then let simmer uncovered for 30 minutes.

Remove the thyme sprigs and use an immersion blender to puree the soup until smooth.

Return the blended soup to low heat and stir in 1 cup of half and half or heavy cream. Heat for an additional 5 minutes.

Ladle into bowls and garnish with chopped parsley. Serve with crusty bread or croutons.