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Ingredients (4 servings)
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500 g Bio-Erdäpfel
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300 g Edelkastanien
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150 g Mascarpone
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4 Stk. Laugenstangerl
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250 ml Bio-Milch
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600 ml Wasser
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Salz, Pfeffer, Muskatnuss
Preparation
- Score the chestnuts crosswise, roast briefly in the preheated oven until the shells burst open, and then peel them.
- Place the peeled chestnuts along with the peeled and diced potatoes into the mixing bowl and chop for 5 seconds at speed 5.
- Add water, milk, and spices and cook the soup for 20 minutes at 100 degrees on speed 1.
- Add the mascarpone and gradually puree the soup finely for 45 seconds from speed 4 to speed 8, then serve hot with the pretzel sticks.
