Celery cream soup with fried chestnuts | BRIGITTE.de

preparation

1. For the soup
   

2. Clean, peel, rinse and cut the celery into cubes about 3 cm in size. Dice onions finely. Heat butter in a saucepan and sauté onions and celery over medium heat for about 5 minutes. Add 5-spice powder and sauté for another minute. Pour in white wine and let it boil down. Then pour in the vegetable stock, bring to the boil and simmer with the lid on over medium heat for about 30 minutes.

3. For the croutons and the milk foam
   

4. Divide the ciabatta into larger pieces. Heat butter in a pan. Roast the ciabatta pieces over medium heat for about 5-6 minutes until golden brown. Season with cinnamon and salt and set aside. Bring the milk to the boil in a small saucepan, season with a little salt and nutmeg and set aside.

5. For the chestnuts
   

6. Depending on their size, perhaps cut the chestnuts in half. Heat the oil in a pan and fry the chestnuts over medium heat for about 5 minutes while turning. Season with sugar and salt. Add the butter and fry for 1 more minute.

7. Finely puree the celery in the liquid with a hand blender. Add the cream, bring to the boil briefly and season the soup with salt, pepper, sugar and nutmeg. Froth lukewarm spiced milk with the hand blender. Arrange the soup, fried chestnuts and croutons. Spoon the milk foam on top as a dot and serve immediately.