John Myers
Cream of Chestnut Soup with Black Salsify
The perfect cream of chestnut soup with black salsify recipe with a picture and simple step-by-step instructions.
- 200 g Pre-Cooked chestnuts
- 1 kg Potatoes
- Milk
- 50 g Salsify fresh
- Mace
- Vanilla
- Salt
- Rice vinegar
- 5 g Baking malt
- This dish is dedicated to Dieter from Test00, he enjoys sous vide and other cooking techniques as much as I do. I want to demonstrate here how extremely smooth potato soups are made. Here is a derivation with chestnuts.
- Peel the black roots (rubber gloves!) And grate. Salt.
- Finely puree the chestnuts in the machine.
- Peel the potatoes, prepare as boiled potatoes. Also finely puree in the machine until a paste-like paste is produced. Mix with the baking malt (always 5% of the potato mixture) Put in a zip bag and cook at 52 ° C for 30 minutes. The mucus disappears and is converted into other types of sugar.
- Put the potato mixture, chestnuts, mace, vanilla and milk in a saucepan and bring to the boil. The amount of milk depends on the consistency you want. Amount of spices of your own taste.
- Squeeze out the black root and fry until brown.
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