Chestnut Soup with Rosemary

Summary

Ingredients

• 500 g chestnut (s), peeled and pre-cooked
• 1 tablespoon butter
• 4 shallot (s)
• 1 dash vermouth, dry
• 500 ml vegetable stock
• 2 teaspoons rosemary needles, finely chopped
• 250 ml cream (whipped cream)
• 150 g bacon (Tyrolean bacon)

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Instructions

1. Peel the shallots and cut them into pieces. Halve or quarter the chestnuts. Sweat both in butter and deglaze with a dash of wormwood. Top up with the vegetable stock and cook until soft.
2. Puree the soup with the blender. If it is too thick, add a little more stock or water.
3. Cut the bacon into cubes or strips, add to the soup with the rosemary and let it steep a little. In the meantime, whip the whipped cream until semi-firm.
4. Finally, fold the whipped cream into the soup, but do not let it boil again.