Chestnut soup with Mostbröckli and black walnut

  •  Download PDF

Preparation

2 shallots
40 g butter
10 g sugar
600 g chestnuts, shelled, frozen
1 l vegetable bouillon
200 ml cream
Finely chop the shallots and sweat in butter.
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.
150 g Mostbröckli air-dried beef
1 walnut, black
Cut the Mostbröckli into cubes for garnishing the soup.
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
1 l vegetable bouillon
200 ml cream
150 g Mostbröckli air-dried beef
1 walnut
10 g sugar
40 g butter
2 shallots
600 g chestnuts

Customer reviews

There are no customer reviews yet. Be the first to submit a review.