400 g sweet chestnuts, peeled
100 g shallots
100 ml white wine
700 ml vegetable broth
100 ml cream
Cut peeled chestnuts in quarters, dice the shallots. Heat butter in a pan and sauté shallots. Add the pieces of chestnuts and fry for a short time.
Sprinkle with white wine and add the vegetable broth. Cook over medium heat until the chestnuts are soft. Finely mash the soup and refine with cream. Salt, pepper and season with a pinch of cinnamon.
Tips: put chestnuts in a lukewarm water - pick out all the chestnuts that swim above. To peel chestnuts, cut each piece crosswise and place in boiling water, after approx. 5 minutes of cooking time take out and peel them (do not wait until they will cool down!).