Summary

Ingredients

• 250 g chestnuts
• 1 onion (s)
• 1 sprig rosemary
• 2 tablespoon olive oil
• 0.63 liters chicken broth
• liter ⅛ cream (whipped cream)
• salt and pepper
• Rosemary, for garnish

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Instructions

1. Cut into the chestnut on the curved side and fry in the preheated oven on the middle rack at 200 ° C for about 30 minutes. Let the chestnuts cool and peel them.
2. Chop the onion and roast it with the chestnuts and rosemary sprig in olive oil for about 2 minutes, stirring constantly. Pour the bouillon and whipped cream on top, season with salt and pepper and cook over a medium heat for about 20 minutes. Remove 4 chestnuts from the soup and set aside for the soup. Take the sprig of rosemary out of the soup, pluck 3 needles off, add to the soup and puree it. Pass the soup through a fine-mesh sieve, reheat if necessary and serve.
3. Slice the chestnuts that you have set aside and serve as a garnish in the soup. Garnish the soup with rosemary.
4. Time saving tip:
5. Prepare soup with pickled chestnuts from the glass.