Summary

Ingredients

• 2 tablespoon olive oil
• 1 medium onion (s)
• a lot rosemary, stripped needles or 1 bunch thyme, stripped leaves
• 400 g chestnuts, boiled out the jar or
• 400 g chestnuts, frozen
• 100 ml red wine, stronger
• 1 liter vegetable broth or chicken broth
• Salt and pepper, freshly ground
• 100 ml cream, whipped
• Thyme for sprinkling

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Instructions

1. Peel and chop the onion, fry in olive oil until brown and crispy. Add rosemary or thyme and sauté briefly, add the chestnuts and red wine, simmer briefly.
2. Top up with the vegetable or chicken stock, bring to the boil, cook over low heat until the chestnuts are soft. Strain or puree the soup through a sieve.
3. Serve the chestnut soup, garnish with the whipped cream and sprinkle with thyme leaves.