Chestnut Soup with Chili Oil

Ingredients

• 1 onion
• 1 Garlic clove
• 0.25 celery root
• 1 Carrot
• 1 celery stalk
• 600 g chestnuts (sweet chestnuts)
• 1 tbsp butter
• 800 ml vegetable broth
• 0.25 bunch Parsley
• 100 g heavy cream
• Salt
• ground pepper
• nutmeg
• 1 tbsp balsamic vinegar
• 4 tbsp chili oil

Instructions

1. 1.

   Preheat the oven to 220°C (425°F). Peel and finely dice the onion. Peel and press the garlic. Trim, peel, and finely dice the celery root and carrot. Wash the celery stalk, dry it, and cut into pieces about 0.5 cm wide.

2. 2.

   Score the chestnuts crosswise and roast them in the preheated oven for about 30 minutes until the shells crack open and the nuts are cooked. Remove, discard the shells, and sauté with finely diced onions and pressed garlic in hot butter. Add the celery and carrot cubes and broth, then simmer for about 20 minutes.

3. 3.

   Wash, strip, and finely chop the parsley. Puree the soup, stir in the cream, and season with salt, pepper, nutmeg, and balsamic vinegar. Serve the soup in a preheated bowl, drizzle with 1 tbsp chili oil, and garnish with chopped parsley and celery stalk strips.