Summary

Ingredients

• 350 g chestnut (s)
• 1 large vegetable onion (s)
• 700 ml water
• 2 teaspoons vegetable stock, instant
• 1 cube bouillon (beef bouillon)
• 1 cup cream
• 0.5 teaspoon ½ clove (s)
• 1 pinch (s) cinnamon powder
• pepper

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Instructions

1. Peel the chestnuts. Chop the onion (doesn`t have to be very fine, as everything will be pureed at the end) and sweat with a little oil until translucent. Add the chestnuts, stir and add the remaining ingredients.
2. Simmer on a medium flame for about 20 minutes. Puree, possibly add a little water if the soup is not liquid enough. Arrange and enjoy!
3. The soup was created through experimentation, as we don`t like the classic chestnut soup with bacon and ham. If you leave out the beef bouillon, it is purely vegetarian! Then, however, add a little salt.
4. Tip: The chestnuts can be peeled without pre-cooking, if you cut them deeply and put them in the microwave for 1 1/2 minutes.