John Myers
Chestnut Soup with Orange Fillets
The perfect chestnut soup with orange fillets recipe with a picture and simple step-by-step instructions.
- 600 g Chestnuts
- 6 Pc. Spring onions fresh
- 4 tbsp Butter
- 1000 ml Beef broth
- 250 g Whipped cream
- 1 Pc. Orange
- Salt
- Pepper from the grinder
- 6 tsp Creme fraiche Cheese
- Pepper berries
- Cut the chestnuts into small cubes and clean the spring onions and cut into thin rings. Melt the butter in a saucepan and fry the chestnuts and half a portion of the spring onion ring. Deglaze with the broth and cream and let everything simmer for about 15 minutes.
- Peel the orange, making sure that the white skin is completely removed. Now cut the orange fillets out of the skins and catch the juice that drips out.
- Now the soup is finely pureed and seasoned with the collected orange juice, as well as with salt and pepper. If necessary, dilute the broth with broth or orange juice.
- Distribute the finished soup on the plates provided and add a dollop of crème fraîche to each. Place the orange fillets in the soup and garnish them with the remaining spring onion rings and crushed pink peppercorns.
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