Cut the chestnuts crosswise: The easiest way to do this is to place the flat side of the chestnut on the worktop and scratch the round side with a sharp kitchen knife. Carefully cut through the seed skin. Put the chestnuts in a bowl with hot water and leave them for a minute. Peel and cut the onion into small cubes. Wash the cauliflower and cut into chunks. Cut the lemon in halves, squeeze the juice out and put it aside. Wash the parsley and pat dry.
Baking the Chestnuts
Roast the chestnuts in a preheated oven at 220 °C degrees for about 30 minutes. Remove the tray from the oven and peel the chestnuts.
Making the Soup
Put some Oldenburger Butter and the onion cubes in a saucepan and sauté them. Add the cauliflower chunks, grated nutmeg, salt and freshly ground pepper.
Step by step pour in the Oldenburger Fullcream Milk, water and Oldenburger Chef’s Cooking Cream and bring it to the boil.
Simmer at medium heat for 10 minutes and then add the peeled chestnuts. Put everything together in the blender for one minute and pass finally through a sieve.
The Final Touch
Season the soup with lemon juice and garnish with finely chopped parsley. Freshly baked baguette is a delicious accompaniment.