Chestnut Soup with Veal Kidney Skewers

Score the chestnuts on the curved side with a sharp knife and roast in the preheated oven at approx. 200 °C for about 20 minutes. Allow to cool slightly, peel while still warm and cover to keep warm. Cut the onion into fine strips and sauté in a little butter. Add the chestnuts and deglaze with Madeira. Add the chicken stock and let it boil down a bit. Then add the whipped cream, bring to the boil again and season with salt and pepper. Stir in the ice-cold butter, but do not let it boil any more. Finally, blend with a hand blender. Meanwhile, alternate the well-cleaned veal kidneys with the small pieces of apple on wooden skewers, season with salt and pepper and fry in a little butter over low heat just briefly so that the kidneys are still tender pink inside. Arrange the finished soup in plates, place the kidney skewer across it and serve.

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