Zubereitung

1. 1

   Set eight chestnuts aside for the garnish and break the rest up coarsely. Dice the onion finely, peel the potato and cut it into small dice.

2. 2

   Melt 3 tbsp butter or margarine in a pot and sweat the diced onion and potato in it over a medium heat until translucent, without letting them brown.

3. 3

   Add the broken-up chestnuts, cook them briefly and deglaze with the Riesling. Let the wine reduce almost completely, then pour in the vegetable stock.

4. 4

   Simmer the soup covered over a low heat until the diced potato is completely soft.

5. 5

   Purée the soup finely, stir in the cream and heat it through once more without letting it boil. Season with salt, pepper, nutmeg and honey.

6. 6

   Chop the reserved chestnuts coarsely and fry them golden brown in 1 tbsp butter or margarine. Ladle the soup into warmed plates, put the chestnuts on top and scatter the parsley over.