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🍽️ Creamy Chestnut Soup

334 kcal · 30 min · 4 servings

Ingredients

• 500 g chestnuts (sweet chestnuts)
• 2 shallots
• 1 clove of garlic
• 200 g celeriac (1 piece)
• 1 parsley root
• 15 g butter (1 tbsp)
• 900 ml vegetable broth
• 100 ml red grape juice
• 4 sprigs parsley
• salt
• pepper
• nutmeg
• 40 g sour cream (2 tbsp)

Instructions

1. 1. Score the chestnuts in a cross shape and place them on a baking sheet. Bake them in the preheated oven at 220 degrees (convection 200 degrees; gas: level 3–4) for about 30 minutes, until the shells split and the nuts are cooked. Remove them and let them cool. Peel the nuts and chop them coarsely.
2. 2. While the chestnuts are baking, peel the shallots, garlic, celery, and parsley root. Cut everything into fine cubes.
3. 3. Heat the butter in a pan. Fry the vegetables in it until golden brown over medium heat. Stir in the chopped chestnuts and fry them together for 1–2 minutes. Pour in the broth and grape juice, and let the soup simmer over low heat for 20–25 minutes.
4. 4. In the meantime, wash the parsley, shake it dry, and chop it.
5. 5. Puree the chestnut soup until smooth. Season with salt, pepper, and freshly grated nutmeg. Fill the soup into 4 deep bowls, stir in the sour cream, and sprinkle with parsley.

Nutrition per serving

• kcal: 334
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 59 g