Fast fine chestnut soup for weather change
Just in time for the slowly worsening weather, I'm getting into mood. What did we have for a wonderful November in Cologne! There was exactly one rainy day and there it just rippled for a short time. Can you imagine that? In the whole of November I did not even have an umbrella with me! When I recited the "November" poem by Heinrich Seidel as a child, I could not even fervently recite this year. Nothing with romping, annoyance, no sunshine or moaning storm winds.
The weather in this form has been on hold since October - a temperate 10 ° C, sunshine during the day. Just great.
However, the water level of the Rhine is slowly becoming scarce. Interesting and rather unusual dry period. I'm a little bit worried now that we'll do it twice in December. Let's wait and see. Starting tomorrow, at any rate in December and from tomorrow the rain should gain entry.
That's why it announced today evening only once a fast, beautiful and very soothing chestnut soup, which fortifies me against the upcoming fall weather.
Goes easy and fast, but tastes nice nutty and spicy, although it requires only a few ingredients. And it's also vegetarian if you use vegetable broth!
Chestnut soup
for 2 servings
1 shallot
1 small carrot
1-2 small sticks of celery
1/2 stick of leeks (of which only the whites)
200g chestnuts (precooked, vacuumed)
1 tbsp white wine vinegar
1/2 l vegetable or chicken stock (or of course, stock)
approx. 50-75 ml of cream
olive oil
parsley to serve
Peel the shallot and carrot and cut into very fine cubes.
Celery and Clean the leeks and also dice very finely.
Heat some olive oil in a saucepan and sauté the vegetables well.
Add the chestnuts and roast briefly.
The Deglaze the mixture with the white wine vinegar and let it cook for a short time.
Add the broth and cook for 20 minutes with the lid slightly open.
Stir in the cream. I use organic cream and especially like the thick cream layer that settles. This will make it extra creamy.
Thoroughly whisk with a blender, then heat again.
If the consistency is too thick, stir in some more cream.
distribute soup plates, garnish with parsley and serve immediately.
seasoning or taste was in my case not necessary.
point I as "chestnut cappuccino" with frothed milk delicious to me , However, it was creamy enough by the cream. Will it be back soon!
