Winter chestnut and sweet potato soup

Ingredients for 4 servings:

• 200 g chestnuts, cooked
• 200 g sweet potatoes
• 100 ml cream
• some vegetable broth
• 150 ml white wine, dry
• ½ chili pepper(s)
• 1 sprig of rosemary
• 1 onion(s)
• Thyme
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the chestnuts or, better yet, use ready-cooked chestnuts. Cut the sweet potato into small pieces. Chop the onion and chili and fry. Add the sweet potato and roast it too. Add the chestnuts and deglaze with the wine. Stir the stock and cream into the pot until everything is well coated. The chestnuts and sweet potatoes make a thick soup, so you can use a little more liquid. Season with fresh rosemary and thyme. If using dried spices, toast them first. Simmer the soup in a covered pot for about 20-30 minutes. When the sweet potatoes are cooked through, puree with a hand blender. If the soup is too thick, add a little stock and season with salt if necessary.