Sopa de castañas

500 g chestnuts pre-cooked

500 g celery root

3 shallots

1 apple

1 lemon

2 tbsp sunflower oil

1 pinch of cinnamon

1 tsp salt

1/2 teaspoon pepper

100 ml white wine

1 L vegetable stock

300 g whipping cream

It's often the big dishes that find their place on the barbecue, but why not conjure up a delicious soup? This creamy chestnut soup by Julian Schmitt tastes particularly good in the cold season.

To start, heat the Monolith to approx. 200° C direct heat.
Place a Dutch oven on the preheated grill. Cut the shallots, celery and apple into small pieces and sauté in the oil. After approx. 7 minutes, add the chestnuts and cinnamon and fry briefly.

Deglaze with white wine, bring to the boil briefly and then add the vegetable stock. Add the whipping cream, salt and pepper to the Dutch oven and simmer for approx. 30 minutes. The temperature can be reduced to approx. 160° C.

After a good 30 minutes, puree the soup using a hand blender and season to taste with lemon juice.


Enjoy your meal!