Cauliflower Chestnut Soup

Ingredients

• 200 g cauliflower
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 150 ml dry white wine
• 800 ml vegetable broth
• 2 sprigs thyme
• 300 g cooked chestnuts (vacuum packed)
• Salt
• pepper (ground)
• 150 ml Heavy Cream

Instructions

1. 1.

   Wash the cauliflower and cut into small florets. Peel and dice the onion and garlic. Sauté both in hot butter until translucent. Add cauliflower and brown for 3-4 minutes. Deglaze with wine, pour in broth, add thyme, and simmer for about 10 minutes. Add chestnuts and cook for another 5 minutes. Remove thyme and blend soup finely. If needed, add more broth. Season with salt and pepper, stir in cream, taste, plate, and garnish with cream.

2. 2.

   Serve with cheese‑gratinated toast on the side.