Kastanjesoep

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850 ml kastanjes uit blik
1 venkelknolletje
1 ui
50 gr boter
1/2 liter runder- of kippenbouillon
1 laurierblad
versgemalen peper, nootmuskaat
2 dl slagroom
50 gr geraspte Emmentaler

Maak het venkelknolletje schoon, was het (bewaar het groene
loof) en snijd het, samen met de gepelde uien in blokjes.
snijden.
Bak de groenten in de gesmolten boter licht aan en giet er de
bouillon bij.
Voeg de kruiden toe en laat 25 minuten zachtjes pruttelen.
Voeg er tenslotte de kastanjes en de slagroom aan toe en
pureer de soep met een mixer.
Serveer de soep met het venkelloof en de geraspte kaas.