Chestnut Soup

Ingredients

• 300 g chestnuts (sweet chestnuts)
• 2 shallots
• 0.25 celery root
• 1 Garlic clove
• 2 tbsp butter
• 750 ml broth
• Salt
• pepper (ground)
• nutmeg
• 1 tbsp white balsamic vinegar
• 100 g crème fraîche
• 100 ml heavy cream (at least 30% fat)
• 2 tbsp chopped walnut kernels
• 2 tbsp chives rings

Instructions

1. 1.

   Preheat oven to 250 °C (220 °C fan; gas: highest setting). Score chestnuts crosswise and roast in the preheated oven until skins split and nuts are cooked, about 20 minutes. Remove, let cool slightly, then peel off skin and husk.

2. 2.

   Wash chives, shake dry, cut into rings and set aside. Peel shallots and garlic, finely dice them. Melt butter in a pan over medium heat. Sauté chestnuts with shallots and garlic. Peel celery root, cube it, add to the pot with broth, and simmer for about 20 minutes.

3. 3.

   Blend with an immersion blender and strain through a sieve. Reheat gently in a saucepan. Stir in crème fraîche and season with salt, pepper, nutmeg, and white balsamic vinegar. Before serving, fold in heavy cream. Ladle soup into bowls and sprinkle with chopped walnuts and chives.