Chestnut Soup with Cabbage
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 4 leaves Savoy cabbage
- 15 Chestnuts
- 2 shallots
- 1 sprig rosemary
- ½ l chicken or Chicken broth (jarred)
- ⅛ l Whipped cream
- 1 Tbsp Peanut oil
- 1 egg yolk
- salt
- peppers
Preparation steps
1.
Rinse the cabbage leaves, cut into strips and blanch in a pot of boiling salted water until wilted.
2.
Preheat the oven to 200°C (approximately 400°F). With a paring knife, make a crosswise cut in the rounded side of each chestnut, place on a baking sheet and bake until the skins pop open. Peel the chestnuts, slice four and set aside.
Peel and finely chop the shallots. Heat the oil in a saucepan and saute the chestnuts, shallots and rosemary briefly. Add the cream and broth and simmer over low heat until the chestnuts are tender, about 20 minutes.
3.
Puree the soup through a food mill, season with salt and pepper, garnish with the cabbage strips and chestnut slices and serve.
