Chestnut soup
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ingrediencie
2 tbsp butter 2 pcs shallots 2 pcs carrots 2 pcs celery stalks 1.5 litres vegetable stock 700 g chestnut puree 100 ml port wine 1 pinch salt 1 pinch ground black pepper a little cream 2 bread 1 tbsp chopped parsley 1 pcs bay leaf 2 pcs cloves
step
1. In a large saucepan, fry the finely chopped shallots in butter. Add the cleaned and finely chopped carrots and celery. Cover the pot and simmer everything over a low heat for about 10 minutes. 2. Then pour the vegetable stock over the Vegetable Recipes, add the bay leaf and cloves and cook the soup under a lid for about 20 minutes. Remove the bay leaves and cloves, add the chestnut puree and simmer the soup for a few more minutes. 3. Then blend it with an immersion blender, season with wine, cream, salt, pepper and serve with bread croutons. Prepare these in a dry frying pan with finely sliced bread.
