John Myers
Ingredients for 4 servings:
- 300 g chestnuts, peeled and cooked (from the can)
- 1 stalk(s) leek
- 1 carrot(s)
- 40 g butter
- some powdered sugar
- salt and pepper
- nutmeg
- 125 ml white wine
- 500 ml instant meat broth
- 200 g cream
- 1 pinch(s) cinnamon powder
- e.g. chives
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Set aside a few chestnuts for garnish and dice the rest. Clean the leek and carrot. Rinse the leek and slice into fine rings, peel the carrot and dice it. Melt the butter in a saucepan. Add the chestnuts, dust with powdered sugar, and let them caramelize slightly. Add the vegetables and sauté. Season with salt, pepper, and nutmeg, deglaze with wine, and reduce slightly. Pour in the stock and cream and simmer over low heat for about 15 minutes until soft. Purée the soup with a hand blender and season again to taste. Divide among four deep plates and sprinkle with cinnamon. Garnish with the remaining chestnuts (whole, halved, or diced) and sprinkle with chives, if desired.
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