Fine chestnut soup

Ingredients for 4 servings:

• 400 g chestnuts, cooked
• 2 shallots
• some butter
• 500 ml beef stock (vegetable stock for vegetarians)
• 250 ml cream
• 100 ml white wine
• 1 shot of cognac
• salt and pepper
• Chive rolls

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Peel and dice the shallots. Heat the butter in a saucepan and sauté the shallots until translucent. Add the chestnuts and fry briefly, then deglaze with the white wine. Add the beef stock, cream, and the dash of cognac and simmer gently for about 10 minutes. Purée the soup with a hand blender until smooth and season with salt and pepper. Garnish as desired, for example, with whipped cream and chives.