Creamy Chestnut Soup
Chestnuts are used in kitchens all over the world, but they are most at home in northern Italy and Hungary, where they star in wonderful desserts. In his video, Roman Paulus shows that chestnuts taste just as good in savoury cooking. Try this delicious creamy soup, served unconventionally with marinated ginger and smoked duck breast. Its flavour will surprise you, and it is sure to become a fixture on your festive menu.
Prep: 30 min
Energy: 1263 kcal per serving
Method
01.
Melt 50 g of butter in a saucepan, add the finely chopped onion (set a little aside for serving), the celeriac cut into cubes, the celery sticks cut into smaller pieces and the fresh rosemary, and sweat everything. Add the ginger cut into slices and the pre-cooked chestnuts (set a few aside for serving), fry briefly once more, then season with salt and pepper. Pour in the port wine and brandy and let the alcohol cook off, then add the stock and simmer for about 30 minutes.
02.
Pour in the cream, blend and pass through a sieve. Just before serving, stir in a little cold milk and whisk with a hand blender.
03.
In a hot frying pan, fry the remaining finely chopped onion and the chestnuts, torn into smaller pieces by hand, in a tablespoon of butter, and season with pepper.
04.
Put the fried chestnuts, the marinated ginger cut into strips and the smoked duck breast into a deep plate and pour the soup over them.
