Ingredients — what you'll need
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- 800 milliliter Vegetable Stock (Clear)
- 2 gram Fresh Rosemary
- 300 milliliter Fresh Semi-Skimmed Milk (1.5% Fat)
- 2 gram Salt
- 1 gram Ground Ginger
- 1 piece Bay Leaf
- 55 gram Chicken Eggs
- 200 gram Carrot
- 250 gram Chestnuts
- 150 gram Celeriac
- 100 gram Parsley root
- 10 gram Garlic
- 200 gram Yellow Onion
- 250 gram Type B Potatoes – Side-Dish (Salad) Potatoes
Step-by-step method
At a glance
This creamy chestnut soup balances subtle sweetness with savory spices in about an hour and twenty minutes. The main time commitment comes from roasting and peeling the chestnuts (though you can skip this by buying pre-roasted ones), while the rest involves sautéing vegetables and simmering everything together. A quick blending at the end transforms it into a luxuriously smooth soup with a hearty texture you can customize to your preference.
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Roast the chestnuts
Score the chestnuts with a cross-shaped cut and roast them on a baking tray in a preheated oven at 200°C for about 25 minutes. While still warm, peel them and cut into halves or quarters, depending on their size.
Ingredients
- 250 gram Chestnuts
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Tip
To save time on this step, you can simply buy ready-roasted or pre-cooked chestnuts instead.
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Prepare the vegetables
Wash and peel the vegetables, then chop them.
Ingredients
- 100 gram Parsley root
- 200 gram Carrot
- 150 gram Celeriac
- 10 gram Garlic