Chestnut soup with Mostbröckli and black walnut

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Chestnut soup

40 g butter
2 shallots
Finely chop the shallots and sweat in butter.
10 g sugar
600 g chestnuts, shelled, frozen
1 l vegetable bouillon
2 dl cream
Add and sweat the chestnuts and sugar. Add the vegetable stock and cream. Simmer the chestnuts over a low heat for about 20 minutes until soft.
Blend the chestnuts with a blender, then strain through a fine sieve.

Arranging on the plate

150 g Mostbröckli air-dried beef
Cut the Mostbröckli into cubes for garnishing the soup.
1 black walnut
Finely shave the black walnut using a truffle slicer and serve with the soup.

Tips

  • Black walnuts are available from speciality shops or online.
  • The Mostbröckli air-dried beef can be substituted with any other kind of air-dried meat. Make without the air-dried meat for a vegetarian version.
Quantity Ingredient
40 g butter
1 black walnut
150 g Mostbröckli air-dried beef
600 g chestnuts
10 g sugar
1 l vegetable bouillon
2 shallots
2 dl cream

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