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🍽️ Chestnut and Carrot Stew

320 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp freshly grated Parmesan
• 1 tsp freshly chopped thyme
• 4 carrots
• 1 onion
• 1 clove garlic
• 1 tbsp vegetable oil
• 100 ml dry white wine
• 1 l vegetable broth
• 2 sprigs rosemary
• 400 g chestnuts (cooked and vacuum-sealed)
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Mix the parmesan with the thyme.
3. 3. Line a baking tray with baking paper.
4. 4. Form four small mounds from the cheese mixture and place them on the tray.
5. 5. Press the mounds down slightly to flatten them.
6. 6. Bake the chips in the oven for 6 to 8 minutes until they have melted.
7. 7. Remove the tray from the oven.
8. 8. Let the chips cool on the paper until they are firm.
9. 9. Peel the carrots.
10. 10. Slice the carrots diagonally into rounds about 0.5 cm thick.
11. 11. Peel the onion.
12. 12. Finely dice the onion.
13. 13. Peel the garlic.
14. 14. Finely chop the garlic.
15. 15. Heat oil in a pot.
16. 16. Add the onions and carrots to the pot.
17. 17. Add the garlic.
18. 18. Sauté the vegetables for about 2 minutes while stirring.
19. 19. Deglaze the mixture with the wine.
20. 20. Pour in the broth.
21. 21. Bring the soup to a boil.
22. 22. Rinse the rosemary under running water.
23. 23. Shake the rosemary dry.
24. 24. Strip the needles from the rosemary sprig.
25. 25. Finely chop the rosemary needles.
26. 26. Slice the chestnuts into thin rounds.
27. 27. Add the chestnuts and rosemary to the soup.
28. 28. Reduce the heat.
29. 29. Let the soup simmer for about 5 minutes until cooked.
30. 30. Season the soup with salt and pepper to taste.
31. 31. Serve the soup with the parmesan chips.

Nutrition per serving

• kcal: 320
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 50 g