Maroon Soup

For the chestnut soup, finely chop shallots and sauté in hot olive oil until translucent. Pour in the vegetable soup and bring to the boil. Add chestnuts and simmer for 8 minutes until chestnuts are soft.

Remove 6 pieces of nice chestnuts from soup and set aside. Puree the rest with a blender and season with salt, pepper and lemon juice. Cut the 6 chestnuts into small cubes.

Whip the cream. Before serving, heat the soup again and pour into soup bowls.

Place 1 tablespoon of whipped cream on each and serve the chestnut soup sprinkled with the chestnut cubes.

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