Very creamy soup, super tasty. You can also eat it as a sauce for pasta.
4 Portions · 1,972 g
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4
Peel the onions and garlic, roughly chop both.
Heat the oil. Sauté the onions and garlic in it until nicely browned.
Add the chestnuts and sauté them too.
Deglaze with white wine.
Mix the vegetable broth powder with 1.5L water and add to the chestnuts.
Cook the soup for about 20 minutes.
After 20 minutes, blend the soup with an immersion blender.
Season with salt and pepper.
Pour into a soup bowl and enjoy.
Cut the toast into roughly finger-thick cubes.
Season with thyme, paprika powder, salt, pepper, and fry until crispy with olive oil.
Finely chop the parsley.
Enjoy your meal!!!
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