Chestnut soup

Ingredients for 4 servings:

• 1 small onion(s), chopped
• 50 g butter
• 400 g chestnuts, pre-cooked, vacuum-packed
• 750 ml vegetable stock or beef stock or mixed
• 200 ml cream
• 100 ml milk
• 1 shot of Marsala or Sherry
• 1 dash of tomato paste
• pepper
• herbs for garnishing
• possibly cream for garnishing

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Inspired by the delicious chestnut soup from Quetschekuche Stubb, Neustadt/Haardt

Finely chop the chestnuts. Finely chop the onion and sauté in the butter in a small to medium-sized saucepan. When the onions are translucent, add the chopped chestnuts and sauté briefly. Then pour in the stock and add a dash of tomato paste. Let everything simmer for about 30 minutes. After about 30 minutes, remove some of the chestnut pieces and add a dash of Marsala or Sherry to the soup with the cream and milk. Heat briefly. Place a small amount of chestnut pieces in the bottom of each soup plate or bowl. Remove the soup from the heat, puree with a hand blender and season. Ladle the soup into the soup plates or bowls and garnish with a few herbs and a few drizzles of cream, if desired.