Chestnut Soup

Place the bacon slices one by one on a baking tray lined with parchment paper and “dry” in the oven heated to 120 °C for 45 min. until crispy.

The preparation of the soup takes about the same amount of time: rinse and clean the vegetables and cut them into thin slices. Cook the chestnuts until tender and peel them or take them out of the package, setting aside about 100 grams.

Then, at the beginning, sauté the vegetables with a little butter, then add the chestnuts, season with salt, season with pepper, put the bunch of herbs and pour everything together with the vegetable soup. Cook for 15 minutes with the lid closed, when the vegetables are soft, remove the herb bundle, blend the soup in a hand mixer and “adjust” the right, slightly creamy consistency with the whipped cream and maybe with additional milk. blend again, finally add the cold butter and season again.

Heat the chestnuts put aside with the soup and distribute both evenly on plates or possibly in soup cups. Offer the bacon slices separately on small plates.

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Our tip: Use a deliciously spicy bacon for a delicious touch!

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