For cooler days, we offer you this vegetarian soup, elevated to something truly special with the addition of delicious, autumn-ripened chestnuts.
- 70 g red lentils
- 50 g brown lentils
- 150 g chestnuts
- 2 lemons
- 1 onion
- 0.5 l vegetable broth
- 20 g butter
- 100 ml heavy cream
- 1 tsp. brown sugar, salt, pepper, curry powder, turmeric, Madras curry, fresh chives
Finely chop the onion, squeeze the lemon, and coarsely chop the chestnuts. Brown the onions in the butter, add the lentils, chestnuts, and spices, then cover with the broth. Cook for around 40 minutes until soft. Add the lemon juice and cream. Bring to a boil. Serve with fresh chives.
Tip: This soup can be made with fresh or frozen chestnuts. To shell fresh nuts, incise the shell of each nut, then toss into boiling water for 1-2 minutes. The shells will peel off easily.