Chestnut Cream Soup

Peel the onion and finely dice it.

Heat the butter in a pot and sauté the diced onion together with the chopped parsley until translucent.

Stir in about two-thirds of the marjoram.

Set aside four cooked, peeled chestnuts. Add the remaining chestnuts to the pot and pour in the broth.

Bring everything to a boil, then cover and simmer over low heat for about 15 minutes.

Puree the chestnuts in the broth until very smooth.

Stir in 100 ml of cream and let the soup simmer gently for another 3 minutes.

Lightly whip the remaining cream.

Halve the reserved chestnuts.

Season the soup with salt, pepper and lemon juice to taste.

Ladle the soup into bowls, place a little whipped cream on top of each, and gently swirl it in with a fork.

Garnish with two chestnut halves per bowl and the remaining marjoram, then serve.