Chestnut cream soup

Ingredients for 2 servings:

• 200 g chestnuts, pre-cooked
• 1 small onion(s)
• 50 g celery, approx.
• 50 g carrot(s), approx.
• 1 garlic clove(s)
• 350 ml vegetable broth, approx.
• 1 tbsp butter
• Salt and pepper from the mill
• nutmeg
• 1 tbsp white seasoning
• 100 ml cream, approx.

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Roughly chop the chestnuts. Peel and finely dice the onion. Trim and finely dice the celery and carrot, or chop them with a food processor. Peel and dice the garlic clove. Melt the butter in a saucepan and sauté the diced onion until translucent. Add the celery, carrot, and garlic and sauté for 3-4 minutes. Mix in the chestnuts, broth, and condimento bianco and simmer for 20-25 minutes. Purée with the cream and season with salt, pepper, and nutmeg. If the soup is too thick, add a little vegetable broth. Tip: 1 tablespoon of clotted cream and a little more vegetable broth instead of cream tastes particularly good. Possible toppings include spring onion rings, carrot strips, or—for non-vegetarians—ham strips and crispy fried bacon cubes.