Peel and finely dice the shallots. Heat butter in a pot. Sauté the shallots in it at low to medium heat. Add the chestnuts and fry them. Add wine, stock and 300 g cream. Bring to the boil, cover and simmer over medium heat for about 5 minutes until the chestnuts are soft.
Wash the chives, shake dry and cut into small rolls. Whip the rest of the cream until semi-stiff. Puree the soup finely with a hand blender. Season to taste with salt and pepper. Arrange in deep plates with cream, goose breast and chives.