- 400 grams Chestnuts
- 2 shallots
- 1 garlic
- 200 grams Celery root
- 1 Parsnip
- 1 tablespoon butter
- 600 milliliters Chicken broth
- 150 milliliters dry Red wine
- freshly ground peppers
- freshly grated Nutmeg
- 2 tablespoons Crème fraiche
- 4 tablespoons whipped Whipped cream
- 2 tablespoons olive oil
- 2 tablespoons thyme
Preheat the oven to 220°C (approximately 425°F).
Chop the chestnuts crosswise and cook for about 30 minutes in the oven, until the shells are cracked and the chestnuts are tender. Remove from the oven and cool. Coarsely chop the chestnuts.
Peel and finely dice the shallots, garlic, celery and parsnip. Saute in hot butter until golden brown. Add the chestnuts and saute. Pour in the broth and wine. Simmer over low heat for 20-25 minutes. Puree the soup and stir in the creme fraiche. If the soup is too thick, add more broth. Season with salt, pepper and nutmeg.
Garnish the soup with a dollop of cream and olive oil. Serve sprinkled with thyme leaves.