John Myers
Chestnut Cream Soup with Exotic Touch with Apple-nut Topping
The perfect chestnut cream soup with exotic touch with apple-nut topping recipe with a picture and simple step-by-step instructions.
for the topping
- 1 piece Onion
- 1 Sting Butter
- 400 g Chestnuts pre-cooked and peeled
- 1 small Cinnamon stick
- 5 piece Allspice grains
- 2 piece Bay leaves
- 3 piece Cloves
- 1 Ground coriander
- 1 shot Rose wine
- 2 tbsp Balsamic cream
- 1000 ml Vegetable broth
- 150 ml Cream
- Salt
- Black pepper from the mill
- Nutmeg
- 50 g Chopped hazelnuts
- 1 smaller Tart apples
- 2 Sting Butter
- 2 Sting Maple syrup
- Salt
- Black pepper from the mill
- Marjoram
- Peel and finely dice the onion and garlic. Put the cloves and allspice in a tea infuser. Cut the chestnuts into small pieces.
- Heat the butter well and let the onion & garlic sear until the onion is translucent, then add the chestnuts, stir and deglaze with the wine and balsamic vinegar, reduce briefly and then pour in the vegetable stock. Now add the bay leaves, cinnamon stick and the tea egg and bring to the boil. Put the lid on and let it simmer gently for a good 20 minutes.
- In the meantime, quarter the apple for the topping, remove the core and cut the apple quarters into small pieces. If you have fresh marjoram then pluck a few marjoram leaves and cut them finely, otherwise use dried ones.
- Now fish the bay leaves and the cinnamon stick as well as the tea egg out of the soup, add the cream and bring the soup to a vigorous boil, then remove from the stove and puree. Season to taste with salt & pepper & nutmeg. Put the lid on and keep it warm.
- Heat the butter and fry the nuts with the apples in them, turning them frequently. Add the maple syrup and let it caramelize briefly. Remove the pan from the stove and season with a little salt & pepper, now fold in the marjoram leaves into the apple / nut mixture and the topping is done.
- Put the finished soup in a soup cup and serve the topping and now ….. enjoy your meal …..
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