Chestnut soup with spicy puff pastry twists

Chestnut soup with spicy puff pastry twists

Total: 1 hr 15 Min. | Active: 35 Min.
Nutritional value / people: 429 kcal
, Fat: 20 g
, Carbohydrate: 55 g
, Protein: 6 g


4 people


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:

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½tbsp butter
2 shallots, finely chopped
1tsp sugar
400g frozen peeled chestnuts, defrosted
8dl water
¾tsp salt
a little pepper
1dl cream
a little paprika to sprinkle

Puff pastry twists

½ puff pastry dough, rolled into a rectangle
1 ½tsp sambal oelek
¼tsp sea salt
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How it's done


Heat the butter in a pan. Sauté the shallots, add the sugar, cook for a further 2 mins. Add the chestnuts and cook briefly. Pour in the water, bring to the boil, reduce the heat. Cover the soup and simmer for approx. 25 mins. Puree the soup, season. Beat the cream until light and fluffy. Plate up the soup, top with the cream and sprinkle with a little paprika.

Puff pastry twists

Spread the sambal oelek over the pastry dough, season with salt. Cut the dough crosswise into strips approx. 2 cm wide, twist into spirals. Place the pastry twists on a baking tray lined with baking paper, cover and chill for approx. 30 mins.

Bake for approx. 10 mins. in the centre of an oven preheated to 220°C. Serve the spicy puff pastry twists with the chestnut soup.


Whipping cream

Whipping cream

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