Chestnut soup

vegetarian

Working time approx. 15 Minutes

Cooking/baking time approx. 15 Minutes

Total time approx. 30 Minutes

ingredients

400 g chestnut, peeled

1 stick of leek

1 carrot

1 parsley root

¼ Tuber Celery

1 tablespoon butter

1 tablespoon vegetable broth, instant or vegetable stock

700 ml water

150 ml white wine, dry

1 cup of whipped cream

½ teaspoon cinnamon powder

1 pinch of nutmeg

salt and pepper

preparation

Wash and clean the root vegetables and the leeks and cut them into small cubes. In a large pot in butter, fry briefly, then add the water and the peeled chestnuts. Add the wine, vegetable broth, nutmeg and cinnamon and simmer covered for about 15 minutes.

Then puree the soup, add the cream and season with salt and pepper. You can also whip the cream and add a dollop of whipped cream to the soup already on the plate.