Summary

Ingredients

• 2 onion (s), finely chopped, OR:
• 200 g fried onions
• 300 g chestnut (s)
• 600 ml vegetable stock
• 350 ml crème fraîche
• 100 g walnuts
• 2 tablespoon wild cranberry jam
• 2 tablespoon sugar
• salt and pepper

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Instructions

1. Heat the butter and fry the onions in it until brown. Add the chopped chestnuts and walnuts and fill up with the stock. Cook on a low flame for 15 minutes.
2. Add the crème fraîche and the lingonberry jam, finely puree with the hand blender, season with the spices. Then simmer for another 5 minutes.