Creamy Chestnut Soup

Ingredients

• 500 g chestnuts (sweet chestnuts)
• 2 shallots
• 1 Garlic clove
• 200 g celery root (1 piece)
• 1 parsley root
• 15 g Butter (1 tbsp)
• 900 ml vegetable broth
• 100 ml red grape juice
• 4 sprigs Parsley
• Salt
• Pepper
• nutmeg
• 40 g sour cream (2 tbsp)

Instructions

1. 1.

   Slice the chestnuts crosswise and roast them on a baking sheet in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for about 30 minutes until the shells crack and the chestnuts are cooked. Remove, let cool, then shell and roughly chop.

2. 2.

   While the chestnuts roast, peel and finely dice the shallots, garlic, celery root and parsley root.

3. 3.

   Heat butter in a pan. Sauté the vegetables over medium heat until golden brown. Add the chopped chestnuts and cook for 1–2 minutes. Pour in the broth and grape juice, then simmer on low heat for 20–25 minutes.

4. 4.

   Meanwhile wash, dry shake and chop the parsley.

5. 5.

   Puree the soup finely. Season with salt, pepper and freshly grated nutmeg. Serve in four deep bowls, stir in sour cream and sprinkle with parsley.