Chestnut soup with whiskey

Ingredients for 4 servings:

• 2 shallots
• 1 garlic clove(s)
• 80 g carrot(s)
• 80 g celeriac
• 1 tbsp butter
• 100 g chestnuts, pre-cooked (available in shrink-wrapped form, e.g. in supermarkets)
• 1 tbsp whiskey
• 500 ml veal stock
• 100 ml cream
• n. B. Salt and pepper, freshly ground
• 3 tbsp walnut kernels
• 100 g mushrooms, brown
• 1 tbsp olive oil
• some lemon zest, organic
• salt and pepper
• 1 tbsp parsley, chopped
• 4 tsp sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and finely chop the shallots and garlic. Wash, trim, peel, and finely dice the carrots and celeriac. Heat the butter in a saucepan, add the vegetables and chestnuts, and sauté. Deglaze with the whiskey, pour in the veal stock and cream, and simmer gently until the chestnuts are tender. Blend everything with a hand blender until smooth and creamy. Season to taste with salt and freshly ground pepper. For the gremolata, chop the walnuts, wash and trim the mushrooms. Finely slice a quarter of the mushrooms, finely dice the rest, and sauté everything in olive oil. Briefly fry the lemon zest and walnuts. Season to taste with salt and pepper and stir in the parsley. Serve the soup with gremolata and sour cream.