Chestnut soup

Ingredients for 4 servings:

• 300 g chestnuts (peeled and cooked – available ready-made)
• 1 carrot(s)
• 1 stalk(s) leek, (thin)
• 40 g butter
• salt and pepper
• Nutmeg, freshly grated
• 125 ml white wine
• 500 ml meat broth
• 200 g whipped cream
• 1 pinch of cinnamon
• Chives, in rolls as garnish
• powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Set aside a few chestnuts for garnish and dice the rest. Cut the cleaned leek into thin rings and the peeled carrot into cubes. Melt the butter in a saucepan, add the chestnuts, and dust with powdered sugar; let the mixture caramelize slightly. Add the vegetables and sauté. Season with salt, pepper, and freshly grated nutmeg, and deglaze with the wine. Reduce. Pour in the stock and cream and simmer over low heat for about 15 minutes until soft. Then puree the soup with a hand blender and season to taste. Divide among the bowls, dust with cinnamon, add the reserved chestnuts (best halved or diced; they’re quite large when whole), and sprinkle with the chives. Serve and enjoy.