In 3-quart saucepan, melt butter over medium heat. Cook onion and celery in butter 4 to 6 minutes, stirring occasionally, until tender. Add chopped chestnuts; cook 2 minutes. (Set aside a few chestnut pieces for garnish, if desired.) Add wine; stir to loosen particles from bottom of pan. Stir in broth, whipping cream, salt and white pepper. Heat to boiling; reduce heat to medium-low. Simmer uncovered 20 minutes. Remove from heat; cool 15 minutes.