Chestnut Cream Soup

Ingredients

• 400 g chestnuts
• 2 shallots
• 1 Garlic clove
• 200 g celeriac
• 1 parsley root
• 1 tbsp butter
• 600 ml Poultry broth
• 150 ml dry red wine
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 tbsp crème fraîche
• 4 tbsp stiff whipped cream
• 2 tbsp olive oil
• 2 tbsp thyme

Instructions

1. 1.

   Preheat the oven to 220°C (425°F).

2. 2.

   Score the chestnuts crosswise and roast in the preheated oven for about 30 minutes until the shells split open and the nuts are tender. Remove, let cool, peel, and roughly chop.

3. 3.

   Peel and finely dice the shallots, garlic, celeriac, and parsley root. Sauté them in hot butter until golden brown. Add the chestnuts, cook briefly, then deglaze with broth and red wine. Simmer gently for 20–25 minutes. Puree the soup, stir in crème fraîche, adding more broth if too thick. Season with salt, pepper, and nutmeg.

4. 4.

   Serve the soup in bowls, topping each with a dollop of whipped cream, a drizzle of olive oil, and a sprinkle of thyme leaves.