Name: CHESTNUT SOUP
Ingredients: 1 tbsp Rapeseed oil; 80 g Onions; 2 cloves Garlic; 100 g Carrots; 100 g Celery; 50 g Chestnut flour (from the health food shop); 700 ml Vegetable stock (without yeast); 100 g Cream ( ); 3 tbsp Vinegar; 2 tbsp Flat-leaf parsley (chopped); Salt, pepper, thyme

CHESTNUT SOUP

Course: Soup

Servings for 4 persons

Calories per Serving: 221kcal

Ingredients

Rapeseed oil 1 tbsp
Onions 80 g
Garlic 2 cloves
Carrots 100 g
Celery 100 g
Chestnut flour (from the health food shop) 50 g
Vegetable stock (without yeast) 700 ml
Cream 100 g
Vinegar 3 tbsp
Flat-leaf parsley (chopped) 2 tbsp
Salt, pepper, thyme

Preparation

Wash vegetables. Peel the carrots, onion and garlic. Chop the carrots, celery, onions and garlic. Heat the oil in a saucepan and sauté the onions and garlic. Add the carrots and celery and sauté for 5 minutes. Add the chestnut flour and thyme. Add the vegetable stock. Boil the soup with the lid on for 10 minutes until soft. Puree the soup, and add cream and vinegar. Simmer again for 5 minutes. Season with salt and pepper and serve with parsley.
TIP: Instead of 50 g of chestnut flour, you can use 140 g of freshly peeled chestnuts.