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Serves 4
Ingredients
500 grams roasted chestnuts, peeled
1 shallot, finely chopped
1 firm pear, diced small
250 ml dry white wine
1 liter chicken or vegetable stock
125 grams sour cream
100 ml heavy cream, softly whipped
2 tablespoons red currant or cranberry jelly
Preparation
- Sautee shallot and chopped chestnuts in little vegetable oil.
- Add wine and stock.
- Put about 2 tablespoons of diced pear aside and mix the rest into the soup.
- Also add the sour cream and 1 tablespoon of jelly to the soup. Let it simmer for about an hour.
- Dry roast (toaster oven) the pear cubes which will be used as garnish.
- Blend the soup until it is very smooth. Strain if needed.
- Add salt and pepper to your desire.
- Gently add 1 teaspoon of jelly to softy whipped heavy cream.
- Place roasted pear cubes into serving dishes, pour soup, and garnish with a dollop of cream.
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