Chestnut foam soup

Ingredients for 4 servings:

• 75 g celeriac
• 75 g carrot(s)
• 1 shallot(s)
• 1 tbsp butter
• 200 g chestnuts, cooked, vacuum-packed
• 600 ml veal stock, vegetable stock is also possible
• 100 ml whipped cream or milk
• 250 g sour cream
• 20 ml sherry
• Parsley
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Clean, peel, and dice the root vegetables. Melt the butter in a saucepan and sauté the vegetables. Add the chestnuts and sauté briefly. Pour in the stock and simmer over medium heat for about 15 minutes. Add the cream or milk and 125g of sour cream to the soup. Purée the soup. Season with salt, pepper, and sherry. It tastes great without sherry, too. Serve the soup with a little sour cream and parsley.