Potato Cappuccino with Chestnut and Scampi Skewer

First examine the chestnuts for rotten pieces by placing them in cold water. The chestnuts that swim above must be disposed of. Then scratch the chestnuts crosswise at the curve and put them in boiling water. Cook for 5 minutes, then let sit in hot water until peeled. Peel the potatoes, apple and shallots and cut into cubes. Add about 1 liter of vegetable stock and simmer for about 20 minutes. Marinate the scampi in garlic oil, chopped rosemary, salt and pepper. In the meantime, peel the chestnuts (including the thin brown skin). Put ten pieces aside. Put the rest in the pot with the potatoes. Let everything cook until soft. Then puree the whole thing and fill up with cream. Season to taste with salt, pepper and nutmeg. Then bring the milk to the boil and froth up with a milk frother. Fry the scampi briefly in a hot pan. In another pan, heat about 2 tablespoons of sugar with a pinch of butter and caramelize the 10 chestnuts that have been removed. Skewer the scampi and chestnuts alternately, pour the soup into cups and put a milk foam hood on top.