Sweet chestnut soup

Step 1/ 8

• 25 g sugar
• 40 ml white wine

• frying pan

In a frying pan, caramelise sugar over medium-high heat for approx. 1 – 2 min. and deglaze with white wine.

Step 2/ 8

• 50 g chestnuts

Add chestnuts to frying pan and continue to cook for an additional 3 – 5 min.

Step 3/ 8

• 1½ sprigs marjoram

Add marjoram to pan and continue to cook for an additional 1 – 2 min. Remove from heat, drain liquid, and set chestnuts aside. Discard marjoram.

Step 4/ 8

• 1 onions
• 100 g parsnip

• cutting board
• knife

Roughly dice onion. Cut parsnip into medallions.

Step 5/ 8

• vegetable oil for frying

• large saucepan
• cooking spoon

In a large saucepan, sauté onions in some vegetable oil for approx. 3 – 5 min. until translucent. Add parsnips and chestnuts.

Step 6/ 8

• 400 ml vegetable broth

Add vegetable broth to pan and stir well to incorporate. Allow to cook for approx. 10 – 15 min.

Step 7/ 8

• 100 ml whipping cream

Add cream to pan and stir well to incorporate.

Step 8/ 8

• salt

• hand blender

Using a hand blender, puree soup for approx. 1 – 2 min. until smooth. Season to taste with salt and serve hot. Enjoy!

Enjoy your meal!