Creamy chestnut soup
INGREDIENTS
- 200 g Sarkpont frozen chestnut mass
- 1 onion
- 2 cloves garlic
- 1 tbsp butter
- 2 L vegetable stock
- grated nutmeg
- salt
- pepper
- 1 tsp thyme
- 1 tsp rosemary
- parsley
- 100 ml cream
Preparation
Thaw the chestnut mass. Finely dice the onion and sauté it in butter. Add the finely chopped garlic and cook for another 2 minutes. Then pour in the vegetable stock. Grate the chestnut mass, add it to the stock, season with the spices, and bring to a boil. Blend until smooth using an immersion blender. Stir in the cream and bring it back to a boil. Serve garnished with chopped parsley.
