Summary

Ingredients

• 1 shallot (s)
• 200 g parsnip (s)
• 10 g iner
• 30 g butter
• 300 g peas, frozen
• 1 bay leaf
• 100 ml white wine, drier
• 830 ml vegetable stock, hot
• 400 ml milk
• 300 g chestnut (s), peeled
• 20 g suar
• some garden cress for decoration
• N / A lemon juice, approx. 1 - 2 splashes

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Instructions

1. Peel and finely dice shallot. Peel the parsnips and cut into 2 cm pieces. Peel and grate the ginger.
2. Heat the butter in a large saucepan. Sauté shallots in it over medium heat for 3 minutes until translucent. Add the peas, ginger and parsnips and sauté for another 3 minutes while stirring. Add the bay leaf, white wine and 750 ml stock and bring to the boil, covered. Add milk, cover again and bring to the boil over a mild heat for 30 minutes.
3. Now divide 100 g of the chestnuts into sixths. Caramelize the sugar in a pan until light brown. Pour in 80 ml of stock (be careful, it splatters!). Stir in chestnuts and cook over a mild heat until the liquid has almost evaporated.
4. Heat the remaining 200 g chestnuts in the soup for 5 minutes. Puree the soup very finely with the cutting stick (or in the mixer) and add 1 - 2 squirts of lemon juice to taste.
5. Pour the soup into preheated plates and serve garnished with caramel chestnuts and a little garden cress.