Chestnut Cream Soup

Ingredients

• 1 onion
• 400 g chestnuts (pre-cooked, vacuum sealed)
• 1 parsnip (200 g)
• 2 tbsp olive oil
• 750 ml vegetable broth
• 100 g Grana Padano
• 2 tbsp crème fraîche (45% fat)
• Salt
• Pepper
• nutmeg
• 1 tsp lemon juice
• 0.5 bunch Parsley
• 40 g sun‑dried tomatoes

Instructions

1. 1.

   Peel and dice the onion. Quarter the chestnuts. Clean, wash, peel and cut the parsnip into large cubes. In a pot heat oil over medium heat and sauté the onion until translucent for about 3 minutes. Add the chestnuts and parsnip and cook together for 2 minutes. Pour in the vegetable broth and simmer on medium heat for 15–20 minutes.

2. 2.

   Grate the Grana Padano finely and spread onto a baking sheet lined with parchment paper as round discs (5 cm diameter). Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 8 minutes until golden brown.

3. 3.

   Meanwhile, puree the chestnut broth thoroughly with an immersion blender. Stir in the crème fraîche and season with salt, pepper, freshly grated nutmeg and lemon juice. Wash, dry and finely chop the parsley. Dice the sun‑dried tomatoes.

4. 4.

   Serve the chestnut cream soup in deep bowls or plates. Garnish with parsley and sun‑dried tomatoes and accompany each serving with a Grana Padano cracker.