Summary

Ingredients

• 1 chestnut (s), double pack, shrink-wrapped
• 2 shallot (s)
• 1 liter chicken broth or vegetable broth
• 2 tablespoon butter
• 250 g sweet cream
• salt and pepper
• Sour cream or crème fraîche
• Chilli powder

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Instructions

1. Finely dice shallots and sauté in the butter until golden. Roughly chop the chestnuts released from the packaging on a board and add to the shallots. Steam while stirring for approx. 10 minutes, fill up with the chicken stock, season with salt and pepper and cook for approx.
2. Top up with the cream and puree everything finely with a magic wand or hand blender. Season again to taste.
3. Before serving, add a dollop of sour cream or crème fraîche to each plate and lightly dust with chili powder.