Cream of chestnut & leek soup with glazed crispy ham

Cream of chestnut & leek soup with glazed crispy ham

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 275 kcal
, Fat: 16 g
, Carbohydrate: 26 g
, Protein: 6 g


1 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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1 tbsp olive oil
200 g frozen peeled chestnuts, slightly defrosted
250 g leek, cut into thin strips, reserving a little of the green parts
1 dl white wine
5 dl water
1 tsp salt
a little pepper


1 tbsp olive oil
60 g ham, sliced, cut into thin strips
1 tbsp maple syrup
1 dl full cream, whipped until nearly stiff
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Makes approx. 850 ml

How it's done


Heat the oil, sauté the chestnuts and leek for approx. 4 mins., pour in the wine and reduce to half the amount. Pour in the water, bring to the boil, reduce the heat, cover and simmer for approx 15 mins. until soft. Blend the soup, season.


Heat the oil in a non-stick frying pan, gently fry the ham until crispy, add the reserved leek and maple syrup and continue to sauté for approx. 3 mins. Arrange the crispy ham mixture with the cream on the chestnut & leek crème.

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