Summary

Ingredients

• 400 g chestnut (s), fully cooked
• 2 shallot (s)
• some butter
• 500 ml beef stock (vegetable broth for vegetarians)
• 250 ml cream
• 100 ml white wine
• 1 shot cognac
• salt and pepper
• Chives rolls

Print Recipe Pin Recipe

Instructions

1. Peel the shallots and cut into cubes. Heat the butter in a saucepan and sauté the shallots until they are translucent. Add the chestnuts and fry a little, then deglaze with the white wine. Add the beef stock, cream and the shot of cognac and let everything simmer gently for about 10 minutes.
2. Finely puree the soup with the blender and season with salt and pepper. Garnish as desired, e.g., with whipped cream and chives rolls.