Chestnut Cream Soup with Thyme

A velvety chestnut cream soup with thyme that warms you up in autumn and winter. Roasted chestnut pieces on top add a pleasant bite.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 400 g chestnuts, precooked
• 1 Stück onion
• 1 Stück garlic clove
• 250 g floury potato
• 2 EL butter
• 1 EL olive oil
• 1 l vegetable stock
• 150 ml cream
• 3 Stück thyme sprig
• 1 Prise nutmeg, freshly grated
• salt
• pepper, freshly ground

Method

1. Peel the onion and garlic and finely dice them. Peel the potato and cut it into small cubes.
2. Heat the butter and olive oil in a large pot. Sweat the onion and garlic over medium heat for about 3 minutes until translucent.
3. Add the potato cubes and half of the chestnuts and sweat for 2 more minutes. Add the thyme sprigs.
4. Deglaze with the vegetable stock, bring to a boil and simmer covered over low heat for about 15 minutes, until the potatoes are soft.
5. Remove the thyme sprigs. Purée the soup finely with an immersion blender and stir in the cream.
6. Season with nutmeg, salt and pepper. Coarsely crumble or slice the remaining chestnuts, quickly toast them in a dry pan without fat and arrange them on the soup.