← All recipes

🍲 Creamy Chestnut and Potato Soup with Apples

372 kcal · 30 min · 4 servings

Ingredients

• 125 g onions
• 500 g mostly waxy potatoes
• 250 g chestnuts (peeled)
• 30 g butter
• 2 sprigs marjoram
• 800 ml poultry broth
• salt
• pepper
• 100 ml whipping cream
• 200 g apples (2 apples)
• 0.25 bunch chives

Instructions

1. 1. Peel the onions.
2. 2. Dice the onions very finely.
3. 3. Wash the potatoes thoroughly.
4. 4. Peel the potatoes.
5. 5. Cut the potatoes into approx. 2 cm cubes.
6. 6. Take the chestnuts.
7. 7. Roughly chop half of the chestnuts.
8. 8. Set the chopped chestnuts aside.
9. 9. Halve the remaining chestnuts.
10. 10. Take a pot.
11. 11. Add 20 g of butter to the pot.
12. 12. Melt the butter.
13. 13. Set the heat to medium.
14. 14. Add the diced onions to the butter.
15. 15. Sauté the onions until translucent.
16. 16. Add the potato cubes to the pot.
17. 17. Sauté the potatoes for 2 minutes.
18. 18. Add the halved chestnuts.
19. 19. Sauté everything for another 2 minutes.
20. 20. Take the marjoram.
21. 21. Wash the marjoram.
22. 22. Shake the marjoram dry.
23. 23. Add the marjoram to the pot.
24. 24. Pour the broth into the pot.
25. 25. Bring the soup to a boil.
26. 26. Reduce the heat to medium.
27. 27. Let the soup simmer for 30 minutes.
28. 28. Remove the marjoram from the soup.
29. 29. Take the immersion blender.
30. 30. Blend the soup until smooth.
31. 31. Season the soup with salt to taste.
32. 32. Season the soup with pepper to taste.
33. 33. Set the heat to low.
34. 34. Keep the soup warm.
35. 35. Take the apples.
36. 36. Wash the apples.
37. 37. Quarter the apples.
38. 38. Core the apples.
39. 39. Cut the apples into cubes.
40. 40. Take a new pot.
41. 41. Add the remaining butter to the pot.
42. 42. Let the butter foam up.
43. 43. Add the apple cubes to the butter.
44. 44. Add the chopped chestnuts to the butter.
45. 45. Sauté the apples and chestnuts for 3-4 minutes.
46. 46. Season the apple-chestnut mixture with salt.
47. 47. Season the apple-chestnut mixture with pepper.
48. 48. Add the apple-chestnut mixture to the soup.
49. 49. Bring the soup to a boil again.
50. 50. Take the cream.
51. 51. Take the whisk.
52. 52. Whip the cream until semi-stiff.
53. 53. Take the chives.
54. 54. Wash the chives.
55. 55. Shake the chives dry.
56. 56. Cut the chives into fine rings.
57. 57. Stir the cream into the soup.
58. 58. Sprinkle the soup with the chives.
59. 59. Serve the soup.

Nutrition per serving

• kcal: 372
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 51 g