Chestnut soup with lingonberries

Name: Chestnut soup with lingonberries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: chestnuts, cooked; parsnip; onion; tarragon; clove of garlic; alternative to butter; vegan port wine; lemon; vegetable stock; vegan alternative to créme fraîche; salt and pepper to taste; nutmeg; sunflower oil; white bread + star-shaped cookie cutters; lingonberries

35 min
easy

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Ingredients

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400 g chestnuts, cooked

150 g parsnip

1 Piece(s) onion

2 Sprig(s) tarragon

1 Piece(s) clove of garlic

1 Tablespoon(s) alternative to butter

100 ml vegan port wine

1 Splash(es) lemon

750 ml vegetable stock

200 g vegan alternative to créme fraîche

Some salt and pepper to taste

1 Pinch(es) nutmeg

1 Teaspoon(s) sunflower oil

white bread + star-shaped cookie cutters

lingonberries

Preparation

Preparation time: 15 min
Cooking time: 20 min
Total time: 35 min

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1. Melt the vegan alternative to butter in a saucepan.

2. Chop the onions finely and sweat them until them begin to brown. Add the parsnip, garlic and tarragon, and leave to braise for 5 minutes. Pour in the Port wine and simmer for 5 minutes. Then add 750ml of vegetable stock and the chestnuts. Cover and simmer for 15 minutes.

3. Meanwhile, heat the sunflower oil in a pan. Cut out stars from the white bread using the cookie cutter, and fry them until golden brown. Set aside.

4. Add the alternative to creme fraiche and a squeeze of lemon to the soup, and blitz with a hand blender. Season to taste with salt, pepper and nutmeg.

5. Serve, and garnish with the O’Fraiche, lingonberries and star-shaped croutons.

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