Chestnut soup with white wine and cinnamon

Ingredients for 4 servings:

• 3 onions
• 100 g butter
• 700 ml vegetable stock
• 150 ml white wine, dry
• 2 cloves
• 400 g chestnuts, peeled, cooked
• 8 chestnuts, unpeeled
• 350 ml cream
• 150 ml milk
• 3 pinches of cinnamon powder
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Finely chop the onions and sauté in the butter until translucent. Deglaze with the vegetable stock and white wine. Finely chop the peeled chestnuts and add them to the pot with the cloves. Simmer on low heat with the lid on for 30 minutes, stirring occasionally. In the meantime, preheat the oven to 200°C. Score the unpeeled chestnuts and bake in the oven for 20 minutes, until they burst. After 30 minutes, add the cream, milk, and cinnamon to the soup. Purée thoroughly with a hand blender. Simmer briefly again, season with salt and pepper, and serve with 2 baked chestnuts per serving.