Chestnut soup

Instructions

1. Cut the chestnuts crosswise on the flat side and place in boiling water for approx. 20 minutes.
2. Meanwhile, chop the onion and peel and roughly dice the potatoes and parsnip.
3. Sauté the onion in a little butter in a pan and then add the potatoes and parsnip. Pour in 400 ml of meat stock, the milk and white wine. Simmer for about 30 minutes.
4. When the chestnuts are cooked, peel them and set aside approx. 100 g of the larger pieces. Add the rest of the chestnuts to the soup.
5. Caramelise the sugar in a small pan and deglaze with the remaining stock. Add 10 g butter and the chestnuts and season with a little cayenne pepper. Reduce until the desired smoothness is achieved.
6. When the soup is cooked, puree it and refine with the juice of half a lemon and a little cayenne pepper. If necessary, add more water to achieve the desired consistency.
7. Serve with chives and the caramelised chestnuts.