Spinach and chestnut soup

Ingredients for 2 servings:

• 150 g fresh leaf spinach
• 100 g chestnuts, pre-cooked, vacuum-packed
• 300 ml chicken broth
• ¼ tsp salt
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 75 g crème fraîche
• 2 tsp butter
• n. B. Salt and pepper, freshly ground
• some nutmeg, freshly grated

Instructions

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

Wash the spinach and drain in a sieve. Set aside 10 leaves. Peel and finely dice the onion and garlic. Remove the chestnuts from the package and set aside 4 extra chestnuts. Cut the 10 spinach leaves into fine strips and cut the 4 chestnuts into small (approx. 1-2 cm) pieces. Melt 1 teaspoon of butter in a saucepan and sauté the onions and garlic. They should not brown. Deglaze with the chicken stock, add the chestnuts and salt. Simmer for 5 minutes. Now add the spinach to the pan. Allow the spinach to wilt and simmer for 2-3 minutes. Remove from the heat, stir in the crème fraîche, and puree with a hand blender until smooth. Season to taste with a little freshly grated nutmeg, salt, and pepper, and stir in the spinach strips. While the soup is simmering, melt the remaining teaspoon of butter in a small pan and fry the chestnut pieces until lightly browned on all sides. Divide among plates or bowls and garnish with the fried chestnut pieces.