11. Etappe: Chestnut Cream – Kastaniencreme-Suppe

Carve the skin of the chestnuts. In a saucepan, bring salted water to a boil. Pour in the chestnuts, make 6 min. Remove the peel of the chestnuts. Remove peel from onion, cut into fine rings. Boil veal broth with wine, pour in chestnuts and onion rings. Season lightly with salt. Make 20 to 25 min, remove from heat, then whisk with a blender. Season heavily with salt and freshly ground pepper. Finally, stir in crème fraîche. Pour the thick chestnut cream into soup cups. Sprinkle with a little chervil.

Recommended drink: White Blanquette de Limoux

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