Maronic Cream Soup

Rating: 3.19 / 5.00 (36 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the maronic cream soup, chop the young onion and carrots. Fry in olive oil. Coarsely chop the parsley and add with the chestnuts, fry briefly.

Deglaze with water, add salt and cook until soft. Add some whipped cream and puree in a blender.

Bring to the boil again and season if necessary.

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