200g sweet chestnuts, butter, icing sugar,
2 potatoes, 5 small shallots,
400 ml vegetable stock, 200 ml milk,
300 ml whipped cream
- Carve into the rounded side of the chestnuts using a knife and cook until soft in salted water, about 10 minutes. Then shell and chop coarsely.
- Slowly melt the butter in a pan, add the icing sugar and the chestnuts and caramelise lightly. Finely chop the potatoes and the shallots and saute together.
- Pour in the vegetable stock, milk and cream and cook until soft over a low heat.
My tip: blend the soup and add salt to taste. Enjoy cooking and bon appetit!
Yours, Paul Edlinger