Chestnut Soup with Topping

Ingredients

• 200 g cooked and peeled chestnuts
• 300 g potatoes
• 200 g Kohlrabi
• 1 Red Onion
• 1 Garlic clove
• 3 tbsp olive oil
• 800 ml heavy cream
• Salt
• Pepper
• 2–4 plums
• 2 tbsp walnut kernels (15 g each)
• 1 pack FRoSTA organic vegetable pan à la ratatouille (430 g)
• a pinch cinnamon
• a pinch ground cardamom

Instructions

1. 1.

   Peel and chop potatoes and kohlrabi. Peel and mince onion and garlic. In a large pot heat 1 tbsp olive oil, sauté onion and garlic until translucent. Add potatoes, kohlrabi and chestnuts and brown briefly.

2. 2.

   Pour in vegetable broth and bring to a boil. Cover and simmer over medium heat for about 20 minutes until potatoes and kohlrabi are tender.

3. 3.

   While the soup simmers, wash, halve, pit and slice plums. Roughly chop walnuts. Heat remaining olive oil in a pan. Sauté plums and walnuts for 3 minutes, then add FRoSTA organic vegetable pan and sauté further 6–8 minutes over high heat. Season with salt, pepper, cinnamon and cardamom.

4. 4.

   Add cream to the soup and blend all with an immersion blender until smooth. Season soup with salt and pepper. Add water or broth if needed to reach desired consistency. Ladle chestnut potato soup into bowls, garnish with ratatouille plum topping, and drizzle remaining oil over the dish.