What you need
- Ca 200g of chestnuts
- A celeriac root
- 2 medium onions
- 1 carrot
- Butter
- Apple juice ca 100ml
- Chicken or vegetable stock ca 400ml
- Salt, pepper
- Ca 150ml cream
- Thyme
Equipment
How you do it
Prepare the chestnuts
- Put the chestnuts into a bowl and soak in water for ca 1 hour
- With a knife, cut each nut on the flat side
- Preheat the oven to 200C
- Put the nuts into an oven tray and bake for 30min
- Afterwards: let the nuts cool down by removing them from the oven tray.
- Peel the nuts and put aside
Prepare the soup
- Peel the onions, the carrot and the celeriac root and cut it all into small chunks
- In the sauce pan take ca 50g of butter and heat it up. Add the thyme
- When the butter is molten add the onions first and sauté until translucent
- Then add the carrot and mix well for ca 2 min
- Add the celeriac root and chestnuts
- If necessary add a little butter
- Mix for ca 2 min and add some pepper and salt
- Add the 400ml stock
- When it boils reduce the heat to a simmer, put the lid on and let it cook for ca 30min, stirring occasionally
- Add the apple juice. Bring to the boil and let it cook for 5min.
- Take off the cooker and let it cool down for ca 10min.
- With a handheld blender blend the soup really well so that it is entirely smooth
- Put back on the cooker and heat up until it boils
- Add the cream and cook for another 5min
