Summary

Ingredients

• 1 onion (s)
• 300 g potato (s)
• 200 g parsnip (s)
• 45 g butter
• 1 bay leaf
• 150 ml white wine, dry
• 800 ml vegetable stock
• 200 ml cream
• 400 g chestnut (s), vacuum-packed
• 60 g suar
• pimento
• nutmeg
• 1 pack garden cress
• 1 bunch parsley
• some sunflower oil
• 1 squirt lemon juice to taste

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Instructions

1. Finely dice the onions. Peel the potatoes and parsnips and cut into 2 - 3 cm pieces. Heat 30 g butter in a large saucepan and sauté the onion in it over a medium heat for 3 minutes until translucent. Add the potatoes and parsnips and cook for another 3 minutes while stirring. Add the bay leaf, wine and stock and bring to the boil, covered. Add the cream, cover again and bring to the boil over a mild heat for 30 minutes.
2. Sixth 100 g chestnuts. Caramelize the sugar in a pan until light brown. Pour in 80 ml of the broth. Be careful, it splatters! Stir in the prepared chestnuts and cook over a mild heat until the liquid has almost evaporated. Stir in the remaining butter. Season the chestnuts with a little allspice and nutmeg and set aside.
3. Cut the parsley very finely. Cut the cress briefly under the leaves from the bed and mix with the parsley and a little oil.
4. Heat the remaining chestnuts in the soup for 5 minutes. Puree the soup very finely with a cutting stick or in a blender and season to taste with 1 - 2 squirts of lemon juice.
5. Pour the soup into preheated plates, garnish with the caramel chestnuts and some of the herb oil and serve.