John Myers
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Soup Kitchen: Chestnut Soup with Cinnamon Foam
The perfect soup kitchen: chestnut soup with cinnamon foam recipe with a picture and simple step-by-step instructions.
Cinnamon foam
- 1 Diced garlic clove
- 1 Roughly diced carrot
- 0,5 pole Leek roughly diced
- 400 g Chestnuts vacuum-sealed
- 3 tbsp Clarified butter
- 1 liter Poultry stock from the jar
- 250 ml Vegetable stock
- Salt
- Pepper from the grinder
- Extra fine sugar
- Freshly grated nutmeg
- 1 tbsp Lemon juice
- 125 ml Milk 1.5%
- 1 pinch Ground cinnamon
- Heat the butter lard in a saucepan and sweat the roughly diced shallots, garlic, carrots, leek, celery and chestnuts in it until colorless.
- Pour the chicken stock and vegetable stock over the vegetables and simmer covered for 30 minutes.
- Puree the chestnut soup with a hand blender, season with salt, pepper, sugar, nutmeg and lemon juice.
Cinnamon foam
- Let the milk and cinnamon get hot in a saucepan and then froth up with a milk frother or a blender
- Pour maron soup into plates or soup bowls and serve with the cinnamon foam
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