Chestnut Soup

For the chestnut soup, cut the chestnuts crosswise and roast in the oven at 200C for about 10 minutes until the shells open.

Break the warm chestnuts out of their shells, sift the powdered sugar into a saucepan and let it caramelize at medium temperature until amber. Pour in vegetable soup, add the chestnuts and simmer gently for 20 minutes.

Remove four pieces and set aside. Finely puree soup, add cream, heat gently and stir in butter. Season to taste with salt and chayenne pepper.

Chop the four chestnuts and add to the chestnut soup.

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