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🍲 Creamy Winter Root Soup with Caramelized Chestnuts

330 kcal · 30 min · 4 servings

Ingredients

• Shallots 2 pcs.
• Celeriac 800 g
• Parsnips 250 g
• Potatoes, floury 300 g
• Carrots 200 g
• Olive oil 2 tbsp
• Vegetable broth 1.3 L
• Whipping cream 200 ml
• Salt pinch
• Pepper, black ground pinch
• Chestnuts, peeled 200 g
• Butter 30 g
• Icing sugar 2 tbsp

Instructions

1. 1. Halve and peel the shallots. Finely chop in the mixing bowl with the measuring cup for 2 seconds on Turbo speed. Scrape down with the spatula.
2. 2. Peel the vegetables, wash thoroughly and cut into coarse pieces. Then place in the mixing bowl and chop for 15 seconds on speed 6. Add olive oil and stir in with the spatula. Then sauté everything without the measuring cup for 5 minutes at 100 °C on the sauté setting.
3. 3. Add the hot vegetable broth and let cook with the measuring cup in place for 30 minutes on speed 2 at 100 °C.
4. 4. Puree the soup with the measuring cup in place, gradually increasing from speed 4 to 9 for 1 minute. Then add the cream and stir in for 15 seconds on speed 4. Season with salt and pepper and mix again with the measuring cup in place for 15 seconds on speed 4.
5. 5. Chop the chestnuts coarsely. Melt the butter in a pan over medium heat, add the chestnuts, sprinkle with icing sugar and roast and caramelize for about 8 minutes. Serve the winter soup in deep bowls and garnish with the chestnuts. Enjoy your meal!

Nutrition per serving

• kcal: 330
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 46 g