Chestnut Soup with Croutons

For the soup:

• First dice one onion. These cubes are then sautéed in a large pan with a little olive oil and a teaspoon of powdered sugar until they are translucent.
• As soon as the onions have reached the desired cooking point, the mixture is deglazed with a dash of red wine. The pre-cooked chestnuts are then added.
• Now add the vegetable stock. The soup is cooked for around 20 minutes until the chestnuts are soft.
• Once cooked, puree the soup with a hand blender. Optionally, soy cream can be added for a finer consistency. Finally, season the soup with salt and pepper to taste, garnish with your homemade croutons and serve hot.

For the croutons:

• First, stack the slices from a packet of Schär Wholesome bread on top of each other. Then cut them into equal-sized cubes with a bread knife. The size of the cubes depends on the desired size of the croutons.
• The bread cubes are then toasted in a pan with chopped parsley and a little olive oil until they are yellow-brown. This gives the croutons a crispy texture and intensifies their flavor.
• The finished, warm croutons are sprinkled over the soup and served as a garnish. They provide a crunchy contrast to the creamy consistency of the soup.