Chestnut-Walnut Soup

Name: Chestnut-Walnut Soup
Ingredients: 420g chestnuts (canned); 1 cup walnuts; 1 shallot; 1 onion; 1 clove of garlic; 1.5 liters water/vegetable broth; 300 milliliters milk; olive oil; 4 tablespoons mascarpone; 1 handful handful of walnuts, crumbled; 1 handful parsley

11 ingredients

5 steps

Ingredients

420g chestnuts (canned)
1 cup walnuts
1 shallot
1 onion
1 clove of garlic
1.5 liters water/vegetable broth
300 milliliters milk
olive oil
4 tablespoons mascarpone
1 handful handful of walnuts, crumbled
1 handful parsley

Directions

1

Peel the onion and slice the onion and the shallot thinly. Heat some olive oil in a large saucepan and brown the onion and shallots for about five minutes. Peel and crush the garlic and add to the onion.
2

Crush the walnuts with an electric mixer (powder) and add to the pan as well. Brown for a minute, stirring constantly.
3

Pour the chestnuts and vegetable broth into the pan. Season with salt and pepper. Bring to a boil, cover and cook for 15 minutes on low heat.
4

Once the chestnuts are tender, mix with an electric mixer. The soup should be quite thick but add some water if you want.
5

Before serving add a tablespoon of mascarpone to each place as well as some walnuts and parsley