Maroon Soup According to Hildegard of Bingen

For the chestnut soup according to Hildegard von Bingen, dice 10 g of chestnuts for the soup garnish and set aside. Roughly chop the rest. Clean the young onions, cut them into rings and sauté them with the chopped chestnuts in oil.

Add vinegar, port wine and chicken soup and cook the chestnuts until soft. Add whipped cream and puree. Pass through a sieve, return to the saucepan and season with salt, pepper and nutmeg.

Roast the diced chestnuts in oil and add to the soup.

Serve the chestnut soup hot according to Hildegard von Bingen!

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