Chestnut cream soup

Ingredients

Directions

1. 1

   Score the chestnuts crosswise with a sharp knife and roast them in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 15 minutes. Remove, let cool slightly and peel so that the inner skin is also removed. Set two chestnuts aside

2. 2

   Peel and wash the potatoes and celery and cut them into chestnut size. Peel and halve the onion and lard with 2-3 heads of cloves. Put 2 tablespoons of olive oil in a large pot, heat up. Sweat chestnuts, potatoes, celery and onion in it. Deglaze with stock and wine and simmer for about 25 minutes

3. 3

   In the meantime, heat 4 tablespoons of oil and 2 clove heads for 2-3 minutes until the oil has taken on the smell of cloves. Cut the remaining chestnuts into thin slices. Heat 1 tbsp. oil in a small pan and roast the chestnut slices in it while turning

4. 4

   Remove the pot from the stove and remove the onion. Puree the chestnuts, potatoes and celery with a hand blender, season to taste with a little salt and crème fraîche

5. 5

   Pour soup into preheated cups. Sprinkle with clove oil, garnish with roasted chestnut slices and thyme