Summary

Ingredients

• 1 onion (s)
• 500 g potato (s)
• 250 g chestnuts, peeled, cooked
• 1 tablespoon butter
• 1 tablespoon marjoram
• 900 ml vegetable stock
• salt and pepper
• 100 ml cream
• 1 apple
• some chives

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Instructions

1. Peel and dice the onions and potatoes. Halve half of the chestnuts.
2. Melt the butter in a saucepan and let the onions become translucent. Add the potatoes and halved chestnuts and sauté briefly. Add the vegetable stock and marjoram and bring to the boil. Simmer for about 20 minutes, then puree the soup.
3. Wash, core and dice the apple. Dice the remaining chestnuts. Steam the apple and chestnut cubes in a little butter. Mix in the chopped chives.
4. Add the cream to the soup and season the soup with salt and pepper.
5. Put the soup on a plate and garnish with the apple and chestnut mixture.
6. Tip: The cream can also be whipped until it is semi-stiff before adding, this will make the soup a little more frothy. Or you fill the soup into small glasses and put the whipped cream on top as a topping.