|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.|
- 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.
|1 l||vegetable bouillon|
|150 g||Mostbröckli air-dried beef|
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