🍽️ Creamy Chestnut Soup

Name: Creamy Chestnut Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g chestnuts; 2 shallots; 1 clove of garlic; 200 g celeriac; 1 parsley root; 1 tbsp butter; 600 ml poultry broth; 150 ml dry red wine; salt; pepper (from the mill); nutmeg (freshly grated); 2 tbsp crème fraîche; 4 tbsp stiffly whipped cream; 2 tbsp olive oil; 2 tbsp thyme

481 kcal · 30 min · 4 servings

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Ingredients

400 g chestnuts
2 shallots
1 clove of garlic
200 g celeriac
1 parsley root
1 tbsp butter
600 ml poultry broth
150 ml dry red wine
salt
pepper (from the mill)
nutmeg (freshly grated)
2 tbsp crème fraîche
4 tbsp stiffly whipped cream
2 tbsp olive oil
2 tbsp thyme

Instructions

1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. Make a cross-shaped cut into the chestnuts.
3. Place the chestnuts in the preheated oven.
4. Bake them for about 30 minutes until the shells split open and the nuts are tender.
5. Remove the chestnuts from the oven and let them cool down.
6. Peel the shells off the cooled chestnuts.
7. Roughly chop the peeled chestnuts.
8. Peel the shallots, garlic, celery, and parsley root.
9. Dice the vegetables into fine cubes.
10. Melt butter in a pot and sauté the vegetables until golden brown.
11. Add the chopped chestnuts to the vegetables and fry them briefly.
12. Deglaze the mixture with the broth and red wine.
13. Let the soup simmer gently for 20 to 25 minutes.
14. Puree the soup until smooth.
15. Stir the crème fraîche into the soup.
16. Thin the soup with a little more broth if it is too thick.
17. Season the soup with salt, pepper, and nutmeg.
18. Ladle the soup onto the plates.
19. Garnish with a dollop of cream and a drizzle of olive oil.
20. Sprinkle with fresh thyme leaves and serve the soup.

Nutrition per serving

kcal: 481
Protein: 14 g · Fett/Fat: 24 g · Carbs: 48 g