Chestnut Soup

Ingredients

• 4 shallots
• 2 tbsp sugar
• 50 ml olive oil
• 300 g peeled chestnuts
• 50 ml cognac
• 1 l poultry stock
• 250 ml apple juice
• 200 g celeriac
• 1 large red apple
• 2 tbsp olive oil
• 250 ml Alpro Cuisine Cream
• 50 g Alpro yogurt (natural alternative)
• salt, pepper to taste
• smooth parsley
• 1 tbsp marjoram leaves

Instructions

1. 1.

   Peel and dice the shallots. Caramelize the sugar in a pot, add the chestnuts and shallots, sauté briefly, then deglaze with cognac and let the alcohol evaporate.

2. 2.

   Add poultry stock and apple juice, reducing everything to 800 ml.

3. 3.

   Meanwhile peel and dice the celeriac. Wash the apple, remove the core and cut it into cubes without peeling.

4. 4.

   Heat olive oil in a pan. Sauté the celeriac and apple cubes, season with salt and pepper. Wash the parsley, pat dry, pluck the leaves and chop them.

5. 5.

   Whisk together Alpro Cuisine Cream and natural yogurt alternative. Add to the chestnut soup and bring to a boil. Blend with an immersion blender. Add parsley and adjust seasoning. Serve in deep bowls. Sprinkle with apple-celeriac mixture and chopped marjoram.