Preheat the grill, together with your Dutch Oven within, to 190 °C // 374 °F.
Prepare your solid ingredients
Chop the onion and parsley with your chopper and set aside.
Cut the celery into small slices and set them aside as well.
Place the puréed chestnuts in a small bowl.
Put the liquid ingredients in measuring cups.
Finally, place the spices, and you have everything at hand.
Once the grill reaches the correct temperature, you can add coconut oil or avocado oil to your Dutch Oven.
Add the onion and celery and let them sauté.
Deglaze with white wine (broth or porcini water).
Bring your soup to a boil and add the vegetable or chicken broth and the pureed chestnuts.
Stirring constantly, bring the whole thing to the boil again and let the soup simmer over indirect heat for 15-20 minutes.
Prepare the porcini mushroom on the stove. Take a pan and fry the porcini mushroom in butter. Season them with salt and pepper and set them aside.
Let's go back to your grill! Now add whipped cream and cinnamon to the soup and bring it to a boil again.
After boiling, the chestnut soup is ready.
Before serving, don't forget to add the roasted porcini mushroom and sprinkle the soup with chopped parsley!