Chestnut cream soup

Ingredients for 6 servings:

• 1 carrot(s)
• 2 onions
• 1 stalk(s) Celery
• 700 g chestnuts
• 1 liter vegetable broth
• 150 ml white wine
• 200 ml cream
• 2 tbsp oil
• salt and pepper

Instructions

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

vegetarian

Cut a cross into the chestnuts and boil in salted water for about 20 minutes. Drain the chestnuts, peel them, and quarter them while they’re still hot. Meanwhile, roughly dice the onions, carrots, and celery. Heat a little oil in a saucepan and sauté the onions for 2-3 minutes. Then add the carrots, celery, and chestnuts and sauté for another 5-10 minutes over medium heat. Add the stock and wine and cook for about 15-20 minutes, or until the carrots are tender. Remove from the heat and blend until smooth. Finally, stir in the cream, season with salt and pepper to taste, and bring back to a boil.