Chestnut cream soup

Ingredients for 6 servings:

• 3 m.-sized onion(s)
• 3 celery sticks
• 3 carrots
• Salt
• pepper
• 1 ½ liters of broth
• 250 ml cream
• 250 ml red wine
• 1 small onion(s)
• 3 cloves
• 800 g chestnuts
• 1 cube of stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel, wash, and finely dice the 3 onions, celery, and carrots. Sauté with a stock cube for 10 minutes, then deglaze with the 1.5 liters of stock and red wine. Pierce the small onion with the 3 cloves and add. Now add the chestnuts, reserving a few for garnish. Simmer for 25 minutes. Remove the pierced onion. Purée the soup and add the cream. Garnish with the remaining finely chopped chestnuts.