Summary

Ingredients

• 1 onion (s), finely chopped
• 2 tablespoon sugar
• 30 g butter
• 350 g chestnut (s), peeled and cooked
• 50 ml white wine, drier
• 400 ml vegetable stock
• 300 ml cream
• 50 g cream, sour
• 5 cl amaretto
• some salt and pepper
• some nutmeg, grated

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Instructions

1. In a sufficiently large saucepan, lightly caramelize the sugar with the butter (the caramel must not get too dark, otherwise the sauce will be bitter) and add the chestnuts, stir and bring to the boil with white wine. Add onion and let reduce for a few minutes while stirring. Then pour in the broth and simmer for 20 minutes. Then stir in the cream (sweet / sour) and pour in the amaretto. Spice up. Finely puree the soup in a tall container.
2. Arrange on preheated plates and garnish with chives.