Chestnut cream soup

Ingredients for 4 servings:

• 1 shallot(s), finely diced
• 1 tbsp butter
• 125 ml white wine
• 1 liter chicken broth or vegetable broth
• 125 ml cream
• 400 g chestnuts, cooked
• 1 pinch(s) of sugar
• salt and pepper

Instructions

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

Sauté the shallot in butter, deglaze with white wine, and simmer covered for 5-10 minutes. Then add the broth, cream, sugar, and chestnuts. Bring to a boil and purée with a hand blender. If the soup is too thick, thin with a little broth or water. Season with salt and pepper. Tastes delicious with prunes wrapped in bacon (wrap prunes in bacon or bacon, secure with a toothpick, and fry all over in the pan). Eye-catching: Serve the soup in latte macchiato glasses with a few spoonfuls of milk foam on top.