Ingredients
- 1 small onion
- 3 tbsp fresh thyme leaves
- 500 g vacuum-packed chestnuts
- 40 g butter
- 600 ml chicken stock
- 160 g cream (33%)
- Possibly some milk (3,5%)
- Sea salt
- Freshly ground pepper from the mill
- Piment d'Espelette
- 2 tbsp olive oil
- 1 large apple, cored and finely diced
Instructions
- Peel and finely dice the onion. Finely dice the chestnuts, too. Set aside 4 tablespoons of the chestnuts and 1 tablespoon of the thyme leaves.
- Heat the butter in a cast-iron pan and sauté the diced onion, chestnuts and thyme leaves. Simmer over a gentle heat for five minutes. Deglaze with the chicken stock and cream and simmer for 15 minutes, covered, over a low heat.
- Purée the soup with a hand blender. If it is too thick, blend in a little milk with the hand blender, bring to the boil again and season with salt, pepper and piment d'Espelette.
- Sauté the chestnuts, thyme leaves and apple cubes briefly in the olive oil and season with salt and piment d'Espelette.
- Blend the chestnut soup again, pour into warmed plates and garnish with the chestnut and apple mixture and a small sprig of thyme.
Recipe: Heike Meyers
