Follow these steps for perfect results
celery
sliced
leeks
sliced
onion
sliced
chestnuts
chopped
olive oil
butter
white wine
vegetable broth
fresh parsley
sliced
apple
diced
cream
whipped
Slice the leeks (white part only), celery, and onion.
Chop the chestnuts coarsely.
Heat olive oil and butter in a large pan.
Add leeks, celery, onion, and chestnuts to the pan.
Cook for a few minutes, stirring regularly.
Add white wine and let it boil down slightly.
Add vegetable broth and season with salt and pepper.
Cook for 15 minutes on medium heat.
Slice the parsley.
Peel the apple or apple chips and cut into dices/slices.
Whip the cream until stiff.
Puree the soup, adding broth or water if needed to reach desired consistency.
Stir in the cream shortly before serving.
Sprinkle with parsley and apple slices/dices.
Expert advice for the best results
Roast the chestnuts before cooking for a deeper flavor.
Add a pinch of nutmeg for warmth.
Garnish with toasted pumpkin seeds for added crunch.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance.
Swirl a spoonful of cream on top and sprinkle with parsley and apple.
Serve with crusty bread.
Pair with a green salad.
Enhances the nutty and sweet flavors.
Discover the story behind this recipe
A traditional autumn and winter soup in many European countries.
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