Summary

Ingredients

• 3 onion (s)
• 100 g butter
• 700 ml vegetable stock
• 150 ml white wine, drier
• 2 clove (s)
• 400 g chestnut (s), peeled, cooked
• 8 chestnut (s), unpeeled
• 350 ml cream
• 150 ml milk
• 3 pinches cinnamon powder
• 1 pinch (s) salt and pepper

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Instructions

1. Chop the onions and sweat them in the butter until translucent. Deglaze with the vegetable stock and white wine. Chop the peeled chestnuts and add them to the saucepan with the cloves. Simmer for 30 minutes on a low heat with the lid on, stirring occasionally.
2. In the meantime, preheat the oven to 200 ° C. Cut into the unpeeled chestnuts and bake in the oven for 20 minutes until they burst.
3. After 30 minutes add the cream, milk and cinnamon to the soup. Puree fine with the blender. Simmer again briefly, season with salt and pepper and serve with 2 baked chestnuts per serving.