Chestnut and apple soup

Chestnut and apple soup

Total: 35 min. | Active: 35 min.
vegetarian, gluten-free
Nutritional value / person: 460 kcal
, Fat: 23 g
, Carbohydrate: 59 g
, Protein: 4 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 tbsp butter
1 shallot, roughly chopped
400 g frozen peeled chestnuts, slightly defrosted
150 g apples, cored, cut into pieces
2 sprigs marjoram
4 ½ dl water
3 ⅓ dl cidre (sparkling apple wine)
2 pinches chilli powder
1 tsp salt
a little pepper
1 dl full cream

To serve

1 dl full cream, beaten until light and fluffy
2 sprigs marjoram, leaves stripped off
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How it's done

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Soup

Heat the butter in a pan. Add the shallot, sauté for approx. 3 mins. Add the chestnuts, apples and marjoram, sauté briefly. Pour in the water and cider, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins. until soft. Remove the marjoram, pour in the cream. Blend the soup.

To serve

Ladle the soup into bowls, garnish with the cream and marjoram.

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