Creamy Cauli and Chestnut Soup
7,8 / 10
ready in 40 min.
Fry the onion and garlic in hot butter until translucent. Add the cauliflower and fry for 3-4 minutes until slightly browned.
Deglaze with the wine, pour in the stock and add the thyme. Boil for around 10 minutes.
Add the chestnuts and boil for a further 5 minutes.
Remove the thyme and blend the soup to give a smooth texture. Add more stock if required. Season with salt and ground black pepper and stir in 100 ml cream.
Check the seasoning and divide between bowls. Serve garnished with the remaining cream. Goes well with toasted slices of bread topped with cheese.