Chestnut soup

with celery cream

For 4 servings

350 g peeled, cooked chestnuts

1 leek

2 carrots

1 stalk of celery

1 clove of garlic

4 tbsp olive oil

1 teaspoon paprika powder

1.5 l chicken broth

150 g Puy lentils

2 tbsp sherry

1 teaspoon soy sauce

salt

pepper

For the celery cream

500 g celeriac

approx. 100 ml milk

25 g butter

salt

pepper

nutmeg

Preparation time: approx. 20 minutes
plus cooking time: approx. 40 minutes

Per serving approx. 752 kcal / 3148 kJ 53 g E, 40 g F, 73 g KH

1  For the soup, roughly chop the chestnuts. Clean, wash and thinly slice the leek, peel, wash and finely dice the carrots. Remove the threads from the celery stalk, wash the stalk and cut into thin slices, peel and mash the garlic.

2  Heat the oil in a large saucepan over medium heat; Steam the leek, carrots and celery for 6–8 minutes. Stir in the garlic and paprika powder and sauté for 2 minutes, then add the chestnut pieces and 1 liter of stock.

3  Bring the broth to the boil. Add the lentils and simmer gently for about 25 minutes. Vegetables and lentils should then be soft. Let the soup cool for 5 minutes, then puree. Return the soup and the rest of the broth to the saucepan and season with sherry, soy sauce, salt and pepper.

4  For the celery cream, peel, wash and dice the celery. Put in a saucepan and pour in enough milk to cover the celery. Bring to the boil and cook until soft for about 15 minutes. Puree with the butter, season with salt, pepper and nutmeg. Divide the soup on plates and serve with a little celery cream.