The chestnut soup is warming in winter when it is cold outside, and as a small appetizer it is made quickly when guests have announced their arrival at short notice.
2 persons
250 g frozen (not pre-cooked) chestnuts
1 litre chicken or vegetable bouillon
2 stems thyme
Cook the chestnuts in the chicken bouillon until they are soft. Drain and collect the broth. Mash the chestnuts with some vegetable bouillon and the leaves of the thyme. If the soup is too thick, slowly add more broth, stirring continuously. Decorate with some thyme.
If you like you can also replace half of the bouillon with cream. But it is not absolutely necessary and saves calories.