Recipe of the Month: Cream of Chestnut Soup

Ingredients

• 1 small onion or shallot
• Carrot and celery
• 1 tbsp oil
• 100 g chestnuts, peeled (also available as chestnut puree in the freezer section)
• 300 ml beef broth
• 3 tbsp heavy cream or coconut milk
• 1 slice of bread (about 50 g)
• Salt, pepper
• Ginger (optional)

Preparation

1. Finely chop the vegetables, sauté in oil and pour in the soup.

2. In the meantime, roast the fresh chestnuts in the oven or use frozen chestnuts.

3. Simmer with the soup for about 10 minutes and purée, refine with whipped cream or — for a more exotic touch — with coconut milk, and season with salt, pepper and ginger.

4. Serve the chestnut cream soup with a slice of bread.