Chestnut soup with vegetables

Ingredients for 5 servings:

• 1 large onion(s)
• 4 cloves garlic, fresh
• 2 hot chilies
• 1 ½ kg chestnuts (sweet chestnuts)
• 2 large tomatoes
• 3 large carrots
• 1 piece(s) celery
• 1 bunch of parsley
• 1 bunch of basil
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) nutmeg
• 2 liters of water
• some olive oil
• 1 cup of cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 40 minutes

vegetarian

Soak the chestnuts in water for about an hour, then make a cross-shaped incision on the curved side. Lay the chestnuts on a baking sheet and spray with a little water to make them easier to peel later. Bake the chestnuts for half an hour in a preheated oven at 200°C. Finely chop the large onion, garlic, and chili and fry in a little oil. Then deglaze with two liters of water. Bring the water to a boil and add the peeled chestnuts, the peeled and chopped carrots, the chopped celery, and the tomatoes to the stock and simmer for about half an hour. Then add the chopped basil and parsley and simmer for another 10 minutes. Purée everything with a hand blender and season with salt, pepper, and nutmeg. Add the cup of cream and stir vigorously again.