Maronic Cream Soup

First peel the chestnuts (or optionally, if you want to do it quickly, peeled chestnuts from the can) and cook them together with the chopped potatoes in the soup until the potatoes and chestnuts are soft.

Roast the onion and then add it to the soup.

Then puree everything with a blender and refine with the whipped cream.

Then season to taste with the spices and bring to the boil briefly.

Preparation Tip:

Sprinkle with toasted white bread cubes. It is also pretty to put a roasted chestnut in the middle.

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