Chestnut Cream Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 150 g celery root
• 150 g starchy potatoes
• 2 tbsp butter
• 250 g cooked chestnuts
• 200 ml dry white wine
• 800 ml meat or vegetable broth
• 1 pear
• a splash lemon juice
• 150 ml Heavy Cream
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Peel and dice onion, garlic, celery root, and potatoes. Heat 1 tbsp butter in a pan. Add the vegetables and sauté for 3–4 minutes over medium heat.

2. 2.

   Set aside 5–6 chestnuts as garnish; chop the rest and add to the pan with the vegetables. Sauté briefly, deglaze with wine, then pour in broth. Simmer gently for 25–30 minutes.

3. 3.

   Peel the pear, halve it, remove seeds, and dice into small cubes. Slice the remaining chestnuts into rounds and brown them with the pear in the remaining butter for 2–3 minutes over medium heat. Remove from heat and drizzle with lemon juice.

4. 4.

   Whisk half of the cream until creamy, then add to the soup. Puree the mixture finely. Season with salt, pepper, and freshly grated nutmeg. Divide among four bowls, top each with a dollop of whipped cream, and garnish with the browned pear‑chestnut mix. Serve hot.