John Myers
Contents
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Ingredients
- 300 g Celery root
- 350 g Potatoes
- 1 medium Onion
- 500 g Chestnuts, chestnuts; vacuum-packed or out of the jar
- 4 tbsp Oil, e.g. olive oil
- 0,25 L Dry white wine
- 3 tsp Instant broth
- 2 stems Parsley
- 150 g Whipped cream
- Salt pepper
Instructions
- Peel, wash and dice the potatoes and celery. Peel the onion and cut into cubes. Remove the chestnuts from the packaging (or from the jar: place on a sieve and drain), put 3 chestnuts aside.
- Heat 2 tablespoons of oil in a saucepan. Sauté the prepared onions, celery, potatoes and chestnuts in it. Deglaze with wine, add approx. 11/2 l water and stock, stir well and bring to the boil. Cover and simmer for about 25 minutes.
- Cut the remaining 3 chestnuts into thin slices. Heat 2 tablespoons of oil in a pan and fry the chestnuts for about 2-3 minutes. Put aside. Wash and chop the parsley.
- Finely puree the chestnut soup and refine with cream. Season to taste with salt and pepper. Arrange the soup, garnish with parsley and chestnut slices and serve.
Nutrition
Serving: 100gCalories: 142kcalCarbohydrates: 11.9gProtein: 2.1gFat: 9.5g
