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Cream of chestnut & leek soup with glazed crispy ham
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 275
  • Fat about 16g
  • Carbohydrates about 26g
  • Protein about 6g
This is needed
This is needed for 1 people
SOUP
  • 1 tbsp olive oil
  • 250 g leek, cut into thin strips, reserving a little of the green parts
  • 200 g frozen peeled chestnuts, slightly defrosted
  • 1 dl white wine
  • a little pepper
  • 5 dl water
  • 1 tsp salt
CRISPY HAM
  • 1 tbsp olive oil
  • 1 dl full cream, whipped until nearly stiff
  • 1 tbsp maple syrup
  • 60 g ham, sliced, cut into thin strips
Tools
  • Makes approx. 850 ml
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And that's how it's done
And that's how it's done
SOUP
Heat the oil, sauté the chestnuts and leek for approx. 4 mins., pour in the wine and reduce to half the amount. Pour in the water, bring to the boil, reduce the heat, cover and simmer for approx 15 mins. until soft. Blend the soup, season.
CRISPY HAM
Heat the oil in a non-stick frying pan, gently fry the ham until crispy, add the reserved leek and maple syrup and continue to sauté for approx. 3 mins. Arrange the crispy ham mixture with the cream on the chestnut & leek crème.