Cook
chestnuts in boiling water until they are tender. Remove and drain.
Put chestnuts into an oven and bake for 15 minutes. Shell and remove
nuts. Crush nuts and put into a blender. Add lukewarm water and
process to form chestnut puree (about 2 minutes).
Bring 1
cup of water to the boil with yellow granulated sugar. Turn to low
heat. Stir in chestnut puree slowly (keep stirring with ladle to
avoid the ingredients stick to the pot). Bring the ingredients to
the boil. Then add milk. Sweet soup is ready when the ingredients
slightly boils. Serve hot or cold.