Chestnut cappuccino

Ingredients for 4 servings:

• 300 g chestnuts, peeled and cooked
• 1 onion(s)
• 30 g clarified butter
• 1 tsp, levelled sugar
• 50 ml white wine
• 400 ml broth
• 300 ml cream
• 50 g sour cream
• 4 cl Amaretto
• salt and pepper
• 100 ml milk, for frothing
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel and dice the onion, then fry it in a large saucepan with the clarified butter. Roughly dice the chestnuts and add them to the onions. Add the sugar and let it caramelize, then deglaze with the white wine. Allow the white wine to evaporate and top up with the vegetable stock. Simmer for 20 minutes, then add the cream and sour cream and heat through, but do not allow to boil again. Season with amaretto, salt, pepper, and a pinch of nutmeg. Blend until smooth and season again to taste. In a small saucepan, froth the milk over low heat using a flat whisk. To serve: Pour the chestnut soup into a coffee cup, top with the frothed milk, and serve as a chestnut cappuccino.