Chestnut soup
easy
45 mins
45 mins
Ingredients
- 1 washer Toast
- 1 Branch rosemary
- 4 Stem(s) Thyme
- 1 untreated orange
- 2 TABLESPOONS Butter
- 7-10 Tbsp Salt
- 2 TABLESPOONS Pumpkin seeds
- 50 g Lamb's lettuce
- 1/3 collar Parsley
- 120 ml Rapeseed oil
- 4 TABLESPOONS Olive oil
- 1 TABLESPOON demerara sugar
- 50 ml red port wine
- 150 ml dry white wine
- 300 ml Chicken broth
- 150 g Whipped cream
- 200 g pre-cooked peeled chestnuts
- 7-10 Tbsp Pepper
- 1-2 TEASPOONS Lemon juice
- 7-10 Tbsp Cinnamon
Directions
- 1
Cut off the bread crust and cut the slices into cubes. Wash rosemary and thyme, shake dry, pluck needles from the branch and leaves from the stalks. Chop the herbs. Wash the orange hot, grate dry and peel some of the peel thinly with a peeler. Heat butter in a pan. Stir-fry the herbs, orange peel and bread cubes for about 4 minutes. Season with salt. Take out. Drain bread cubes on kitchen paper
- 2
Roast pumpkin seeds in the preheated oven (electric cooker: 160 °C/ circulating air: 140 °C/ gas: level 1) for about 8 minutes. Clean the salad, wash and spin dry. Wash parsley, shake dry, pluck leaves from stems. Crush rapeseed oil, olive oil, pumpkin seeds, parsley, lamb's lettuce with a hand blender to a fine pesto. Season to taste with salt
- 3
Caramelise the sugar in a pot. Deglaze with port and white wine. Add stock, cream and chestnuts. Bring to the boil and let it simmer for about 10 minutes. Puree with a hand blender until fine and creamy. Season to taste with salt, pepper, lemon juice and cinnamon. Arrange soup and pesto. Add the croutons. Put the rest of the pesto in a cool place and consume within the next 2 weeks.
Nutrition Facts
520 kcal
40 g
28 g
16 g
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