Spicy Chestnuts – Cappuccino
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chestnut (s), ready to cook
- 1 small onion (s)
- butter
- 800 ml poultry stock
- 1 stick cinnamon
- 30 g chocolate couverture, dark (chips)
- 150 ml cream
- 100 g ham, (pancetta)
- 2 chilli pepper (s), red and hot
- sea-salt
- Black pepper from the mill
- Cinnamon powder
- sugar
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and let it turn translucent in the butter. Add the chestnuts and roast a little. (If you use fresh chestnuts, you need a little more and have to bake them beforehand and then peel them).
- Pour on the poultry stock and add the cinnamon stick and a chilli pepper. Cook the chestnuts very soft and remove the cinnamon stick and chilli pepper. Puree the soup very well and then strain it through a sieve.
- Melt the chocolate chips in the soup and season with sea salt, black pepper and cinnamon powder.
- Beat the cream with a pinch of sugar until stiff.
- Fry the pancetta slices very crispy in a coated pan. Then drain on paper towels and roughly chop.
- Cut the second chilli pepper into fine rings. (Start at the tip and as soon as the kernels come out, push them out. Continue cutting and pushing out kernels again, continuing until everything is cut into fine rings without kernels.)
- Serving:
- Put the chestnut soup in a cup, spread the cream on top and put the pancetta and chilli topping on top. Serve immediately.
- The chestnut soup can be prepared a day in advance. Cream and topping should be made fresh.
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