Chestnut Soup with Apples and Rosemary Bread

Ingredients

• 10 g fresh yeast
• 250 g flour
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp olive oil
• flour
• 1 handful rosemary
• 150 g cream cheese
• 1 onion
• 200 g celery root
• 50 g plant margarine
• 250 g blanched chestnuts (vacuum packed)
• 600 ml Vegetable Broth
• 200 ml cloudy apple juice
• 100 g soy yogurt
• Salt
• pepper (ground)
• 2 Apples
• fresh thyme (for garnish)

Instructions

1. 1.

   For the rosemary bread, dissolve the yeast in 150 ml lukewarm water. Add flour, salt and sugar to a mixing bowl. Stir in the dissolved yeast and olive oil. Knead with a hand mixer or by hand until smooth and elastic. Continue kneading for about 5 minutes. Adjust flour as needed so dough does not stick. Cover and let rise for about 45 minutes in a warm place.

2. 2.

   For the soup, peel and dice onion and celery root. Heat 40 g margarine in a large pot, sauté onions and celery until translucent. Add chestnuts and deglaze with broth.

3. 3.

   Cook for about 20 minutes on low heat, then blend to smooth consistency. Stir in soy yogurt, season with salt and pepper, and bring to a gentle boil.

4. 4.

   Preheat oven to 210°C. Wash rosemary and strip leaves from stems. Roll dough into small balls, flatten, and arrange on parchment-lined tray. Place teaspoonfuls of vegan cream cheese in the center of each disc and sprinkle with rosemary. Bake for about 15 minutes.

5. 5.

   Meanwhile, wash apples, halve, core, and slice into wedges. Heat remaining margarine in a pan and lightly brown apple slices on both sides.

6. 6.

   Reheat soup, serve in deep bowls, add apple wedges as garnish, top with fresh thyme, and serve alongside the rosemary bread.