Chestnut Soup

• Chestnuts are a real winter food. At Christmas markets or in the pedestrian zone you will find stalls that offer them roasted as a snack. But they can also give off their wonderfully sweet scent at home - either roasted or in winter food, for example as a creamy, aromatic soup. Chestnut soup at Christmas - a perfect starter in the Christmas menu.
• Below we have put together a basic recipe for you that explains exactly how you can prepare a delicious, creamy, aromatic chestnut soup for both variations specified in the list of ingredients. Where the classic works with butter and cream, you can simply use oil or margarine and coconut milk for a vegan variant.
• If you want to avoid alcohol in your food, you can simply replace white wine or port wine with broth. If the acid is missing in the soup, a dash of balsamic vinegar or lemon juice can help.
• Maron soup is easy to freeze, so it can be made in advance. It is best to leave out the whipped cream or coconut milk and only add fresh after thawing.

How to do it:

• Peel the garlic and shallots and chop finely, chop the chestnuts if necessary.
• Heat the butter or oil in a stockpot. Sweat the garlic and shallots in it, then add the chestnuts and fry a little. Deglaze with white wine or port wine.
• Add the broth and about half of the cream or coconut milk. Simmer for about 20 minutes, then puree finely.
• Beat the rest of the cream with the hand mixer until semi-stiff and stir in.
• Season the soup to taste. Chives can be used as a garnish.
• Maron soup can be refined with diced bacon, croutons or fine strips of meat.