Summary

Ingredients

• 100 g chestnut (s)
• 250 g parsnip (s), rouhly diced
• 100 g shallot (s), finely diced
• 4 tablespoon balsamic vinegar
• 1 bay leaf
• 4 grains allspice, whole
• 100 g butter, cold
• 250 ml cream
• 100 ml milk
• 2 tablespoon raspberries, mashed
• 1 bunch parsley, smooth, chopped
• 1 ½ liter vegetable stock or vegetable stock (instant)
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Finely chop the chestnuts and sauté together with the diced parsnips with a little butter over medium heat for about 5 minutes. Then deglaze with 1/4 l of the vegetable stock and reduce by half.
2. Now add the shallots and spices and sweat with them for 10 minutes. Now fill up with another 3/4 l of the vegetable stock and reduce to 2/3. Then the soup is pureed with the “magic wand” and passed through a fine sieve.
3. Now add the cream, raspberry purée and vinegar, season with salt and pepper.
4. With the remaining 500 ml of vegetable stock, the soup can now be adjusted to the desired personal smoothness by adding.
5. Finally add the cold butter in pieces and let it melt while stirring constantly. Mix again with the hand blender.
6. Make the milk hot and whip to frothed milk.
7. Top up the soup and garnish in the middle with the milk foam and sprinkle with the parsley.
8. If you like it (looks very good!), You can sprinkle fine strips of raw parsnip (zest) over the milk foam.