Chestnut cream soup with beef saté skewers

Name: Chestnut cream soup with beef saté skewers
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 bunch Spring onions; 2 TABLESPOONS Butter or margarine; 200 g Chestnuts (vacuum packed); 800 ml Vegetable broth; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Beef hip steak; 1 TABLESPOON Oil; 4 wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1/2 bunch Spring onions
2 TABLESPOONS Butter or margarine
200 g Chestnuts (vacuum packed)
800 ml Vegetable broth
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Beef hip steak
1 TABLESPOON Oil
4 wooden skewers

Directions

1
Clean and wash spring onions and cut into slanted rings. Heat the fat in a pot. Sauté spring onion white for 1-2 minutes. Add the chestnuts. Deglaze with stock and cream, bring to the boil and simmer for 8-10 minutes. Puree with a hand blender. Season to taste with salt and pepper
2
In the meantime, dab the meat dry and cut lengthwise into thin slices. Put meat on wooden skewers and season with salt and pepper. Heat oil in a pan. Fry the meat for 2-3 minutes on both sides. Arrange soup and 1 beef saté skewer each and sprinkle with spring onion green