Maroon Soup

For the chestnut soup, cut the chestnuts crosswise and boil them with the bacon rind in water until soft.

Peel and puree with a little of the bacon water and chicken soup in a blender.

Boil the rest of the chicken soup, add the puree, boil again and season with salt and pepper.

Stir in the egg yolk mixed with cream, but do not boil the soup anymore.

Fry the white bread cubes in butter.

Sprinkle chickweed and white bread cubes over the soup and quickly serve the chestnut soup.

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