Chestnut soup with Mostbröckli and black walnut

2 shallots

40 g butter

10 g sugar

600 g chestnuts

shelled, frozen

1 l vegetable bouillon

200 ml cream

Finely chop the shallots and sweat in butter.

Add and sweat the chestnuts and sugar. Add the vegetable stock and cream. Simmer the chestnuts over a low heat for about 20 minutes until soft.

Blend the chestnuts with a blender, then strain through a fine sieve.

150 g Mostbröckli air-dried beef

1 walnut

black

Cut the Mostbröckli into cubes for garnishing the soup.

Finely shave the black walnut using a truffle slicer and serve with the soup.