Summary

Ingredients

• 500 g chestnuts, peeled
• 500 ml meat stock
• 100 ml sweet cream, whipped
• Salt and pepper, from the mill

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Instructions

1. Peel the chestnuts, removing the hard, brown skin. Then put the chestnuts in boiling water for 3 minutes, remove some of them with a slotted spoon and remove the thin brown skin with a knife while it is still hot, continue doing this until all the chestnuts are peeled. If this procedure is too tedious for you, you can also buy peeled chestnuts.
2. Boil the chestnuts in the broth for about 15 minutes until they are soft. Puree with a hand blender, adding a little broth or water if necessary, until a thick soup is formed. Season to taste with pepper and salt and simmer for another 5 minutes.
3. Fill into soup plates or cups and decorate with a dollop of whipped cream.
4. ATTENTION: This soup is very filling, so use small plates.