Chestnut and Fennel Soup, Chestnut and Spring Onion Soup

a) Chestnut-fennel Melt butter in a saucepan, add quender, cut, and fennel, coarsely diced, and stew until golden. Add the peeled chestnuts and water, simmer gently for half an hour.

Add pepper, nutmeg, salt and breadcrumbs to the straining machine and return to the pot. Bring to a boil. Chop parsley and sprinkle over soup, bring to table on the spot.

b) Chestnut-leek onion Chop 1/5 of the chestnuts into small cubes for the soup garnish, coarsely chop the rest. Trim spring onions and sauté in vegetable fat with chopped chestnuts.

Extinguish with vinegar, port wine and chicken stock and simmer the chestnuts until soft. Mash the chestnuts with the clear soup and whipped cream, pass through a sieve, return to the saucepan and season with salt, pepper and a pinch of nutmeg.

Roast the diced chestnuts in vegetable fat and add to the soup. Finally, blend the soup again with whipped cream.

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