Cream of chestnut & leek soup with glazed crispy ham
Ingredients
for 1 person
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 |
How it's done
SOUP
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.
CRISPY HAM
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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