Christmas chestnut and Riesling soup with puff pastry stars

Ingredients for 4 servings:

• 1 shallot(s)
• 1 tbsp butter
• 150 g chestnuts
• 125 ml white wine (Riesling)
• 250 ml vegetable stock
• 50 ml cream
• salt and pepper
• chili powder
• Cinnamon
• Truffle oil
• 2 sheets of puff pastry, frozen
• 1 tbsp milk
• Cinnamon
• Cayenne pepper
• sesame

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

vegetarian, starter

Preheat the oven to 200°C. Let the puff pastry sheets warm up or thaw for 20 minutes. Finely chop the shallot and sauté in the butter until translucent. Lightly chop the chestnuts and add them. Deglaze with the Riesling, pour in the vegetable stock, and simmer for about 10 minutes. Add the cream and then blend with a hand blender until fluffy. Season with salt, pepper, cinnamon, and chili. Serve on plates with the truffle oil. In the meantime (or prepare ahead): Cut out stars from the puff pastry. Mix the cinnamon, cayenne pepper, and sesame seeds. Brush the stars with milk and sprinkle with the spice-sesame mixture. Bake for 20 minutes on the middle rack. I always use top/bottom heat for this. This makes enough as an appetizer for 4 people.