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Soup · German

Chestnut Soup

A velvety chestnut and celeriac soup with a hint of cinnamon and cardamom

Hands-on
15 min
Total
50 min
Makes
5 servings
Difficulty
Easy
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Autumn in a bowl: chestnuts and celeriac blended smooth with cream, warmed with cinnamon and cardamom and lifted with a squeeze of lemon.

Ingredients

servings

Method

  1. Melt the butter in a large pan and gently cook the onion and garlic until soft and translucent. Add the celeriac and fry briefly.

  2. Finely chop the chestnuts, add them to the pan and pour in the vegetable stock. Simmer for 30 minutes.

  3. Add the milk, cream, salt, cinnamon and the seeds from the cardamom pod and simmer for another 5 minutes.

  4. Blitz the soup with a stick blender until smooth.

  5. Just before serving, add a few drops of lemon juice to taste.

Ingredients

servings

Cooking mode Chestnut Soup

Step 1 of 5

Melt the butter in a large pan and gently cook the onion and garlic until soft and translucent. Add the celeriac and fry briefly.

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