John Myers
Winter Chestnut Soup with Cashew and Ham Crunch
The perfect winter chestnut soup with cashew and ham crunch recipe with a picture and simple step-by-step instructions.
- 2 tbsp Olive oil
- 3 Pc. Shallots
- 0,25 Pc. Celery root, peeled and finely chopped
- 400 g Chestnuts, pre-cooked, vacuum-sealed, finely chopped
- 1 pinch Cinnamon
- 80 ml White wine dry
- 1 l Chicken or vegetable broth
- 0,5 Pc. Apple
- Sea-Salt
- Black pepper from the mill
- 150 g Creme fraiche Cheese
- 2 tbsp Freshly squeezed lemon juice
- Fresh smooth parsley
- In a large saucepan, heat the oil over medium heat and then sauté the shallots in it. Add the celery roots and steam everything together until translucent. Put the finely chopped chestnuts and cinnamon in the saucepan and stir. Stir in the white wine and simmer until the liquid has boiled off a little. Then add the broth and the apple pieces. Season with salt and pepper and simmer for 5 minutes. Add the cream and cook on medium heat until the celery is soft (approx. 20 min.)
- In the meantime, place the cashew nuts and Serano ham on a baking sheet and bake in the oven at 150 ° for about 10-15 minutes.
- Puree the soup with a hand blender and then stir in the crème fraîche and lemon juice.
- To serve, put the chestnut soup in bowls and serve the topping on top. Finally, put some parsley on top.
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