Chestnut-Celery-Soup with Ham-Cranberry-Wan-Tans

Name: Chestnut-Celery-Soup with Ham-Cranberry-Wan-Tans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g dried cranberries; 100 ml Red wine; 8 leaves Sage; 4 TABLESPOONS good olive oil; 1 Onion; 300 g Celeriac; 400 g pre-cooked chestnuts (vacuum packed); 7-10 Tbsp sugar, salt, pepper; 1 TEASPOON Vegetable broth (instant); 2 TABLESPOONS Cashew nuts; 8 discs Parma ham; 1 Protein; 100 g Whipped cream; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g dried cranberries
100 ml Red wine
8 leaves Sage
4 TABLESPOONS good olive oil
1 Onion
300 g Celeriac
400 g pre-cooked chestnuts (vacuum packed)
7-10 Tbsp sugar, salt, pepper
1 TEASPOON Vegetable broth (instant)
2 TABLESPOONS Cashew nuts
8 discs Parma ham
1 Protein
100 g Whipped cream
baking paper

Directions

1
Soak cranberries in wine. Wash sage, dab dry. Heat 3 tablespoons of oil. Fry sage briefly. Remove from heat.
2
Peel and chop the onion. Celery peel, wash and cut into large pieces. Heat 1 tablespoon of oil in a large pot. Fry the onion until transparent. Fry the celery and chestnuts briefly. Sprinkle 1 tbsp. sugar over them and caramelise until golden.
3
3⁄4 l Pour on water, bring to the boil and stir in the stock. Cover and simmer for 25-30 minutes.
4
Roughly chop the cashews. Roast in a pan without fat until golden brown. Add the cranberries and red wine and simmer until the red wine has evaporated. Season with salt, pepper and 1 pinch of sugar.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Spread 4 slices of ham with egg white. Put 1 tsp. cranberry mixture on each slice in 2 heaps.
6
Cover with 1 slice of ham each. Press down very well around the filling and cut into 2 triangles each. Place Wan Tans on the tray. Bake in a hot oven for about 8 minutes, turning once.
7
Finely puree the soup with a hand blender. Whip the cream until semi-stiff and stir in, except for 2 tbsp. If the soup is too creamy, add some more water. Season soup with salt and pepper. Serve with the rest of the cream and sage and oil.
8
Wan Tans.