Chestnut Cream Soup

Ingredients

• 10 chestnuts
• 2 shallots
• 1 sprig rosemary
• 0.5 l poultry broth (from the jar)
• 0.125 l heavy cream
• 1 tbsp peanut oil
• 2 puff pastry sheets (frozen)
• 1 egg yolk
• salt and pepper

Instructions

1. 1.

   Score the chestnuts crosswise and bake in a 200°C oven until the shells loosen. Peel the chestnuts and shallots, sauté with rosemary needles in the oil, pour over cream and broth, cover and simmer for 20 minutes.

2. 2.

   Thaw the puff pastry, roll out slightly, cut star shapes, place on parchment-lined baking sheet, brush with beaten egg yolk, bake for 15 minutes until golden yellow.

3. 3.

   Blend the soup, strain through a sieve, season with salt and pepper, and serve each bowl topped with two puff pastry stars.