Chestnut-celery soup with Parma ham-cranberry-Wan-Tans

Name: Chestnut-celery soup with Parma ham-cranberry-Wan-Tans
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g dried cranberries; 100 ml Red wine; 1 Onion; 500 g Celeriac; 5 TABLESPOONS Olive oil; 400 g pre-cooked chestnuts (vacuum packed); 1 TABLESPOON + 1 pinch of sugar; 1 l Vegetable broth; 2 TABLESPOONS Cashew nuts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 leaves Sage; 8 discs Parma ham (about 10 g each); 1 Protein (size S); 200 g Whipped cream; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g dried cranberries
100 ml Red wine
1 Onion
500 g Celeriac
5 TABLESPOONS Olive oil
400 g pre-cooked chestnuts (vacuum packed)
1 TABLESPOON + 1 pinch of sugar
1 l Vegetable broth
2 TABLESPOONS Cashew nuts
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 leaves Sage
8 discs Parma ham (about 10 g each)
1 Protein (size S)
200 g Whipped cream
baking paper

Directions

1
Mix cranberries with red wine in a bowl, set aside. Peel and chop the onion. Peel celery and cut into pieces. Heat 1 tablespoon of oil in a large pot. Fry the onion until transparent. Add the celery and chestnuts and fry briefly. Sprinkle 1 tbsp. sugar over it and glaze. Deglaze with broth and cook covered for about 25 minutes until soft
2
Roughly chop the cashews. Roast in a pan without fat until golden brown. Add cranberries with red wine, simmer until the red wine has evaporated. Remove from heat, season with 1 pinch of sugar, salt and pepper. Leave to cool. Wash sage, dab dry. Heat 4 tablespoons of oil and fry sage briefly. Remove from heat and put aside
3
Brush 4 slices of ham with egg white. Spread 2 tsp. cranberry filling on each slice. Cover with another slice of ham. Press well and cut into 2 triangles. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 8 minutes
4
Whip the cream until semi-stiff. Finely puree the soup. Stir the cream, up to 2 tbsp., into the soup, mix again with a blender. If the soup is still too thick, stir in some water. Season to taste with salt and pepper. Divide the soup into bowls or deep plates. Spread the rest of the cream and sage leaves on top. Drizzle with sage oil. Serve with Parma ham Wan-Tans