Chestnut cream soup
You need:
500 g chestnuts, they are already cooked and peeled for little more money than unpeeled, e.g. at the discount store.
I recommend this because you not only have less work, but also the guarantee that there are no rotten chestnuts! It is very annoying when you have to throw away half afterwards, because on the outside you do not look at the chestnuts.
If you take uncooked chestnuts you have to scrape the bowl with the knife, cook in water for 10 minutes, peel and skin.
Add the boiled, peeled chestnuts to 1 L vegetable stock and boil again for about 10 minutes.
Then puree everything, add 100 ml of cream, season with salt, pepper, cinnamon and nutmeg.
When serving, you can garnish each plate with a dollop of creme fraiche and parsley.
