Chestnut Soup with Cranberry Pesto

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and roughly dice the onions, potatoes, carrots and celeriac. Heat 3 tbsp sunflower oil in a saucepan. Fry the diced vegetables over a medium-high heat for about 3 minutes. Pour in the stock to deglaze, bring to the boil, then reduce the heat, cover and simmer for about 15 minutes.

2. 02

   Meanwhile, roughly chop the walnuts and toast them in a dry frying pan. Blend with the parsley, basil, cranberries, lemon juice and olive oil to a coarse or fine pesto. Season with salt and pepper and set the cranberry pesto aside.

3. 03

   Cut the rolls into small cubes. Heat the remaining sunflower oil (2 tbsp) with the butter in a non-stick frying pan. Fry the bread cubes over a medium-high heat until crisp on all sides, then drain on kitchen paper.

4. 04

   Roughly chop the chestnuts and add them to the vegetable soup with 150 g cream. Simmer for a further 6 minutes, blend until smooth with a hand blender and season with salt and pepper. Whip the remaining cream until stiff and fold it into the soup. Divide the soup between soup plates and serve with the cranberry pesto, croutons and small basil leaves.