Creamy Chestnut Soup with Thyme and Seeds
Soup
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy chestnut soup with thyme and seeds is prepared in the Thermomix® and is a vegetarian, vegan and gluten-free dish. The main ingredients are chestnuts, potatoes and shallots, refined with cloves and white wine. In 45 minutes, a warming soup for 4 servings is created. Ideal as a starter or light main course, suitable for autumn and festive cuisine.
Ingredients (12 ingredients)
-
600 g Chestnuts (peeled and cooked)
-
150 g Potatoes
-
1 Stk. Shallot
-
2 Stk. Cloves
-
3 EL Oil
-
1 l Vegetable broth (gluten-free)
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150 ml dry White wine
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
fresh Thyme
-
4 EL Seeds-mix
-
4 EL Soy cooking cream
Preparation (9 steps)
Roast chestnuts
Roast the 600 g of peeled and cooked chestnuts in a pan without fat until they are lightly browned. Then set aside.
Prepare potatoes
Peel the 150 g potatoes and cut into cubes. Set aside.
Prepare shallot
Peel the 1 shallot, halve it and stud it with the 2 cloves. Set aside.
Sauté chestnuts, potatoes and shallot
Put 2 tbsp oil in the mixing bowl and heat for 3 min./120°C/speed 1. Then add the prepared chestnuts, potatoes and the studded shallot and sauté for 3 min./120°C/speed 1.
Simmer soup
Add 1 l vegetable broth and 150 ml dry white wine to the mixing bowl and simmer for 25 min./100°C/speed 1.
Remove shallot and puree soup
Remove the studded shallot from the mixing bowl. Puree the soup for 30 sec./speed 10.
Season soup
Season the soup with salt and pepper and stir again for 10 sec./speed 4 if necessary.
Prepare thyme and roast seeds
Wash fresh thyme, shake dry and chop the leaves finely. Roast the 4 tbsp seeds-mix in a pan without fat until they are lightly browned. Allow to cool and mix with the chopped thyme.
Serve soup
Pour the soup into bowls, drizzle 1 tbsp soy cooking cream over each and sprinkle with the seeds-thyme-mix.
Finished cooking? Great! 🎉
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Tags
Allergens
- Soybeans
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