Spicy chestnut cappuccino

Ingredients for 4 servings:

• 500 g chestnuts, ready to cook
• 1 small onion(s)
• butter
• 800 ml chicken stock
• 1 stalk(s) cinnamon
• 30 g dark chocolate coating (chips)
• 150 ml cream
• 100 g ham (pancetta)
• 2 chili peppers, red and hot
• Sea salt
• Pepper, black from the mill
• Cinnamon powder
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

aromatic starter, well suited for an autumn menu, can be prepared

Finely dice the onion and cook in the butter until translucent. Add the chestnuts and roast them slightly. (If using fresh chestnuts, you’ll need a little more and will need to bake and peel them first.) Pour in the chicken stock and add the cinnamon stick and a chili pepper. Cook the chestnuts until very soft, then discard the cinnamon stick and chili pepper. Purée the soup thoroughly and then pass it through a sieve. Melt the chocolate chips in the soup and season with sea salt, black pepper, and cinnamon powder. Whip the cream with a pinch of sugar until stiff peaks form. Fry the pancetta slices in a non-stick pan until very crispy. Drain on kitchen paper and chop roughly. Finely slice the second chili pepper. (Start at the tip and press out the kernels as soon as they appear. Continue cutting and pressing out the kernels again, until everything is cut into thin, pitted rings.) To serve: Pour the chestnut soup into a mug, spread the cream on top, and top with the pancetta and chili topping. Serve immediately. The chestnut soup can be prepared a day in advance. The cream and topping should be made fresh.