Maronic Cream Soup

For the cream of chestnut soup, cut the chestnuts into small pieces. Cut the onion into small pieces, fry in a little oil and briefly fry the chestnut cubes. Add 1 liter of soup (1 liter of water + 2 soup cubes) and season with salt/pepper. Let it boil for about 15 minutes.

Turn off the heat and finely puree the chestnuts. At the end, season the finished soup if necessary. Finally, squeeze 1/2 lemon and stir in the juice.

Preparation Tip:

Baked peas taste very good in the cream of maroon soup.

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