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Creamy chestnut soup

grilled pancetta and pan-fried sage

Creamy chestnut soup

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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Serves 6 :
1 onion
1 ½ tbsp olive oil
800 g vacuum packed chestnuts
800 ml water
1 chicken stock cube
350 ml milk
salt, pepper
3 slices pancetta
several fresh sage leaves (optional)
1 ½ tbsp grapeseed or vegetable oil
6 tbsp single cream
1Peel and quarter the onion. Place in the metal bowl with the olive oil, chestnuts, water, chicken stock cube and milk; season to taste. Run the CREAMED SOUP programme.
2Cook the pancetta for 1 minute in a non-stick frying pan without any additional fat. Pan-fry the sage leaves in the rapeseed oil.
3Serve the creamy chestnut soup with a splash of cream; top with the pan-fried sage and pancetta.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

You could replace the pancetta with bacon.​


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