Chestnut soup
This creamy chestnut soup serves as a delicious starter or a wholesome meal on its own
Tools
Ingredients
2
shallots
2
carrot
2 stalks
celery
1 stalk
leek
1 tbsp
butter
200 g
boiled chestnuts
750 ml
vegetable stock
1
fresh bay leaf
2 sprigs
fresh thyme
2 sprigs
fresh parsley
1 sprig
fresh rosemary
150 ml
culinary cream
40 g
hazelnuts, chopped
Step by step
Peel and cut the shallots and carrot. Wash and cut the celery and leeks.
Melt the butter in a pan and fry the vegetables for about 10 minutes.
Add in the chestnuts and stock. Tie together the fresh herbs into a bouquet garni and put it in the soup.
Simmer the soup for 20 minutes until the vegetables are soft.
Insert the Cordless Hand Blender in the soup. Press the Variable speed controller and Palm switch at the same time and blend until completely smooth.
Garnish with cream, parsley and chopped hazelnuts.