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Chestnut soup with lingonberries
Ingredients
-
400
g
chestnuts, cooked
150
g
parsnip
1
pc
onion
2
Sprig(s)
tarragon
1
pc
clove of garlic
1
tb
alternative to butter
100
ml
vegan port wine
1
Splash(es)
lemon
Some
salt and pepper to taste
1
Pinch(es)
nutmeg
1
ts
sunflower oil
white bread + star-shaped cookie cutters
lingonberries
Preparation
-
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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