Maronicremesuppe

For the cream of chestnut soup, peel the fresh chestnuts (or alternatively, if you want to do it quickly, use peeled chestnuts from a can).

Peel and chop the shallots. Cut the peeled chestnuts into pieces as well.

Fry the shallots in olive oil until light. Add the chestnuts and roast them briefly as well.

Pour in the soup, add thyme and simmer for about 30 minutes.

Then add the whipped cream and bring to the boil again.

Puree the cream of maroon soup with a hand blender and season to taste with salt and pepper.

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