Ingredients Soup:

  • 1 tbsp butter
  • 2 tbsp rapeseed or olive oil
  • 1 large onion, finely chopped
  • 1 tsp fennel seeds, crushed
  • 1 tsp coriander seeds, crushed
  • 1 l vegetable stock
  • 1 nutmeg flower
  • 2 bay leaves
  • 1 tsp fresh ginger, finely chopped
  • 1/4 tsp vanilla, ground
  • 600 g celery bulb, cut into small pieces
  • 1 pc. organic lemon zest 
  • 100 g cooked chestnuts
  • 50 g cream
  • Salt
  • Pepper

Ingredients of Croonn:

  • 1 tbsp butter
  • 2 slices of dry black bread (100 g), cut into small cubes
  • 2 tsp honey (we recommend our Honig-Schmidt forest honey)
  • 1 pinch Fleur de Sel or coarse sea salt

Preparation: Heat the butter and oil in a saucepan. Steam the onion in it glassy and soft. Add the fennel and coriander and toast briefly. Season with vegetable broth and season with nutmeg, bay leaf, ginger and vanilla.

Bring everything to the boil. Add the celery and lemon zest. Simmer for 10-15 minutes until the celery is soft.

Mix chestnuts, heat briefly. Remove soup from the stove. Fish bay leaves and nutmeg from the pot, stir in the cream. Finely puree the soup with the mixing stick, season with salt and pepper.

For the croissants, melt the butter in a small frying pan. Fry the bread cubes in it, stirring. Mix the forest honey and salt, fry ingly, until the bread cubes are crispy brown.

Enjoy your soup!

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