Chestnut and Peanut Soup

For the chestnut and peanut soup, peel, wash and dice the shallot. Peel and wash the potatoes. Wash the apple, cut into quarters and remove the core. Cut both into small pieces. Chop the cooked, peeled chestnuts a little.

Heat butter in a pot and sauté shallot cubes until translucent. Add potato, apple pieces and chestnuts and sauté briefly. Deglaze with vegetable stock, add bay leaf and let the soup simmer covered for about 15 minutes.

Meanwhile, chop the bacon and fry in a pan with a little fat. Remove the pot from the heat. Remove the bay leaf, add the whipped cream and finely puree the soup.

Mix in part of the fried bacon and freshly chopped parsley. Season the soup with salt, pepper and gorria powder and leave on the stove for another 3- 4 minutes.

Divide the chestnut-peanut soup into warmed soup plates, garnish with fried bacon and serve sprinkled with parsley and gorria.

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