* can also be already sweetened, respectively, fresh, dried, respectively, pre-cooked chestnuts. If chestnut puree is not available, it can be made as follows: ~ soak dried chestnuts for one night change soaking water once again, drain the next morning and boil in salted water for about 10 minutes until soft. Later grind with a hand blender and pass through a hair sieve ~ there are also vacuum-packed, pre-cooked chestnuts available in stores.
These are pureed in a food processor and also passed through the hair sieve ~ if you have fresh chestnuts available, they are peeled off brown skin and bitter skin, boiled until soft and treated as above ~ the same procedure is followed with frozen raw chestnuts.
** If the puree is already sweetened, the sugar is of course omitted. Preparation of chestnut soup: melt the butter and brown the ground pepper in it. Douse with the clear soup. Add the chestnut puree. Boil with sugar, see ingredients and a pinch of salt for about 10 to 12 minutes on low heat.
Simmer the peeled chestnuts in salted water for about ten minutes. Put 3 of them in each soup cup. Refine the soup with whipped cream and distribute evenly in the prepared soup cups. Before serving, sprinkle basil leaves on top.