John Myers
Contents
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Ingredients
- 250 g Cooked chestnuts
- 400 ml Vegetable stock
- 200 ml Cream
- 1 shot Cointreau
- Salt and pepper
- 1 small Onion
- 2 Sage leaves
- Oil
Instructions
- Dice the onion and sweat the chestnuts in a little oil, add 2 sage leaves and sauté briefly, then fill up with the stock and simmer for about 15 minutes.
- Purée the soup with the magic wand, fill up with the cream, bring to the boil again and season with Cointreau and season.
Nutrition
Serving: 100gCalories: 119kcalCarbohydrates: 1.8gProtein: 2gFat: 11.3g
