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In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions.
Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture.
Simmer over medium-low heat for 45 minutes.
Discard the spice bag and puree the chestnut mixture in a food processor or blender.
Add the milk, sugar and salt and pepper to taste.
Return mixture to saucepan and gently heat through
** When serving the soup, a small dollop of unsweetened whipped cream and a light sprinkling of chopped fresh parsley creates a taste explosion