Chestnut Must Soup

For the chestnut must soup, remove the hard skin from the chestnuts and cook briefly – peel off the thin skin while still hot. Fry the onion in olive oil, sprinkle in the soup seasoning and fry briefly.

Add the chestnuts and the diced potato. Deglaze with must and add water. Add salt and pepper, freshly grated nutmeg and cook until soft.

Allow to cool slightly and puree in a blender. Boil again briefly with a few spoonfuls of whipped cream and season if necessary.

In the meantime, roast some chestnuts on the stove top, peel and chop coarsely. Mix with the chopped parsley and a little salt.

This mixture is sprinkled over the soup shortly before serving.

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