Chestnut cream soup with walnuts

Name: Chestnut cream soup with walnuts
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 500 g Celeriac; 4 (approx. 220 g) Parsley roots; 2 Onions; 2 Garlic cloves; 2 Branches of rosemary; 3 TABLESPOONS Olive oil; 200 ml dry white wine; 2 TABLESPOONS Vegetable broth (instant; clear); 600 g Vacuum cooked chestnuts; 75 g Walnut kernels; 20 g Lamb's lettuce; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

500 g Celeriac
4 (approx. 220 g) Parsley roots
2 Onions
2 Garlic cloves
2 Branches of rosemary
3 TABLESPOONS Olive oil
200 ml dry white wine
2 TABLESPOONS Vegetable broth (instant; clear)
600 g Vacuum cooked chestnuts
75 g Walnut kernels
20 g Lamb's lettuce
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
baking paper

Directions

1
Celery and parsley roots peel, wash and roughly dice. Peel and finely dice onions and garlic. Wash rosemary, dab dry, pluck needles and chop.
2
Heat the oil in a large pot. Brown the onions and garlic in it. Stir-fry the celery and parsley roots for 6-8 minutes. They should not take on any colour. Steam rosemary for the last 2 minutes.
3
Deglaze with wine and 1 1⁄2 l water, stir in broth and bring to the boil. Add chestnuts and simmer covered for about 15 minutes.
4
Coarsely chop the walnut kernels. Heat a pan without fat. Roast the nuts, 1 tablespoon of water and 1 teaspoon of sugar while stirring and lightly caramelise. Immediately put it on a piece of baking paper and let it cool down.
5
Sort the lamb's lettuce, wash and drain. Pluck the leaves.
6
When the vegetables are soft, pour on the cream and finely puree the soup with a hand blender. Season to taste with salt and pepper. Serve with lamb's lettuce leaves and roasted walnut kernels.