CREAMY CHESTNUT SOUP
4 tablespoons olive oil
1 small onion [white or brown]
2 cloves garlic
1 small potato
50 ml white wine
700 ml vegetable broth
2 springs thyme
450 g boiled chestnuts
100 ml cooking cream
_ peel and chop onion and potato
_ mince garlic
_ heat olive oil in a large saucepan
_ sauté onions until translucent
_ add garlic and potatoes and cook until lightly browned
_ add wine and allow to reduce to about ⅓
_ add broth, thyme and chestnuts
_ cook for about 15 minutes
_ remove thyme
_ pure soup finely with a hand held blender
_ stir in the cream and season with salt and pepper [if necessary]
_ serve with more cream or yoghurt [optional]
KASTANIENCREMESUPPE
4 Esslöffel Olivenöl
1 kleine Zwiebel [weiß oder braun]
2 Zehen Knoblauch
1 kleine Kartoffel
50 ml Weißwein
700 ml Gemüsebrühe
2 Zweige Thymian
450 g gekochte Kastanien
100 ml Sahne
