Maronic Cream Soup

For the maronic cream soup, wash and peel the celery. Cut into cubes. Peel and dice the onion and cook in 2/3 of the butter. Add celery and stew briefly. Coarsely chop the chestnuts and add to the celery with the soup seasoning.

Pour in hot water and cook for 10-15 min. until the vegetables are soft.

Puree finely with a hand blender. If the consistency is too thick, add a little hot water.

Stir in some grated juice of a lemon, milk and sherry. Season with nutmeg, salt and pepper and heat again briefly.

Whip the cream until semi-stiff and fold into the cream of maroon soup. Serve sprinkled with parsley.

Preparation Tip:

Use untreated organic lemon for the maronic cream soup!

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