Roasted chestnut soup with apple croutons

Step 1/11

• ½ onion
• 2 heads garlic
• 1 carrot
• 1 celery stalk

• knife
• cutting board

Chop the onion, carrot, garlic and the celery as little cubes.

Step 2/11

• olive oil

Sauté the chopped ingredients in olive oil

Step 3/11

• 10 g flour

Add the flour and continue sautéing

Step 4/11

• 300 g chestnuts (cooked)

Add the pre-roasted chestnuts.

Step 5/11

• 500 ml beef stock

Add the beef stock and stir until boiled.

Step 6/11

• blender

Thin the soup using a hand blender.

Step 7/11

• salt
• pepper

Season with salt and pepper.

Step 8/11

• 60 g panko breadcrumbs

Fry the panko without oil

Step 9/11

• ½ Green apple

Chop the apple as cubes and cover them with the panko

Step 10/11

• 70 g cream
• 4 leaves mint

• whisk

Whisk the cream, chop the mint leaves and add them to the whisked cream. Season with salt and pepper.

Step 11/11

Top the soup with cream and apple panko croutons before serving.