John Myers
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Chestnut Soup with Filler
The perfect chestnut soup with filler recipe with a picture and simple step-by-step instructions.
For the chestnut soup:
- 1 tsp Powdered sugar
- 50 ml Port red
- 800 ml Poultry stock
- 350 g Pre-Cooked chestnuts
- 200 g Cream
- 0,5 tsp Dark chocolate chopped into small pieces
- 0,25 Pc. Vanilla pod scraped out
- 1 Msp Orange zest
- Salt
- Mild chilli salt
For the deposit:
- 150 g King oyster mushrooms
- 10 Pc. Brussels sprouts fresh
- 4 disc Toast
The chestnut soup
- Let the powdered sugar caramelize in a saucepan at medium temperature, deglaze with port wine and simmer to a third of the amount. Bring the chicken stock with chestnuts to the boil in another saucepan, add the cream and puree with a hand blender to make a creamy soup.
- Add the boiled down port with the chopped couverture to the soup. Then put in the vanilla pod for 5 minutes, add the orange peel, add the butter and mix up the soup again. Season to taste with salt and chilli and mix again before serving.
The deposit
- Cut the king oyster mushrooms into pieces, clean the Brussels sprouts and pluck individual leaves from the Brussels sprouts. Sear both in a pan. Dice the toast and also fry in butter. When serving, add the filler to the soup and garnish with a little chilli salt and orange zest.
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