Chestnut Cream with Croutons

Ingredients

• 1 onion
• 400 g waxy potatoes
• 2 carrots
• 150 g Knollensellerie
• 200 g cooked chestnuts (vacuum packed)
• 1 stalk leek
• 3 tbsp butter
• 50 g unsweetened chestnut cream
• 600 ml Vegetable Broth
• 2 Bay leaves
• Salt
• pepper (from the mill)
• 150 ml whipping cream
• 1 sprig rosemary
• 4 slices whole grain bread
• 2 tbsp butter
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Peel and dice the onion, potatoes, carrots, and knollensellerie. Chop the chestnuts and toast them in a dry pan. Trim the leek, cut into small pieces, and rinse thoroughly in a sieve.

2. 2.

   Heat the butter in a pot, sauté the onion, potatoes, knollensellerie, and leek until lightly browned while stirring. Stir in the chestnut cream, deglaze with broth, add bay leaves, season with salt and pepper, bring to a boil, and simmer for about 20 minutes until the potatoes are tender.

3. 3.

   Blend the pot contents using a stand mixer or immersion blender until smooth. Add the whipping cream, bring to a boil, taste, and adjust seasoning with salt and pepper. Optionally strain through a fine sieve.

4. 4.

   Wash the rosemary, shake dry, and strip leaves from stems. Remove crusts from bread slices and dice. Melt butter in a pan, toast bread cubes on all sides until golden, season with salt and pepper, add rosemary, and toss briefly.

5. 5.

   Arrange chestnuts in soup bowls, pour soup over them, top with croutons and rosemary, and serve immediately.