Chestnut soup

Ingredients for 5 servings:

• 400 g chestnut(s), peeled
• 1 stalk(s) leek
• 1 carrot(s)
• 1 parsley root(s)
• ¼ celery root
• 1 tbsp butter
• 1 tbsp vegetable broth, instant or vegetable stock
• 700 ml water
• 150 ml dry white wine
• 1 cup whipped cream
• ½ tsp cinnamon powder
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

winter soup, perfect for festive occasions

Wash and trim the root vegetables and leek, then cut them into small cubes. Briefly fry them in butter in a large pot, then deglaze with water and add the peeled chestnuts. Add the wine, vegetable stock, nutmeg, and cinnamon, cover, and simmer for about 15 minutes. Then purée the soup, add the cream, and season with salt and pepper. You can also whip the cream and add a dollop of whipped cream to the soup already in the bowl.