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🍽️ Velvety Chestnut Soup with Grilled Meat Skewers

643 kcal · 30 min · 4 servings

Ingredients

• 600 g venison fillets
• 0.5 tsp chili flakes
• 3 tbsp olive oil
• 1 tbsp fresh chopped rosemary
• salt
• pepper (from the mill)
• 250 g chestnuts
• 1 onion
• 2 tbsp butter
• 150 ml dry white wine
• 500 ml vegetable broth
• 200 g crème fraîche
• 75 ml whipping cream
• salt
• white pepper (from the mill)
• cress (for garnishing)

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into small, bite-sized cubes.
4. 4. Mix the chili flakes, oil, and rosemary needles in a bowl.
5. 5. Toss the meat cubes in the spice mixture until well coated.
6. 6. Cover the bowl.
7. 7. Place the bowl in the refrigerator for 30 minutes to let the meat marinate.
8. 8. Preheat the oven to 200 degrees Celsius using top and bottom heat.
9. 9. Cut a cross into the rounded side of the chestnuts.
10. 10. Place the chestnuts in a baking dish.
11. 11. Add 3 to 4 tablespoons of water to the dish.
12. 12. Bake the chestnuts in the oven for 15 minutes.
13. 13. Remove the dish from the oven immediately.
14. 14. Peel the chestnuts while they are still warm.
15. 15. Let the peeled chestnuts cool down.
16. 16. Peel the onions.
17. 17. Cut the onions into very small cubes.
18. 18. Melt the butter in a pan.
19. 19. Sauté the onion cubes in the butter until they are soft and translucent.
20. 20. Add the cooled chestnuts to the pan.
21. 21. Deglaze the dish with the wine to loosen the browned bits from the bottom of the pan.
22. 22. Pour in the broth.
23. 23. Let the mixture simmer gently for 10 minutes.
24. 24. Stir in the crème fraîche (sour cream spread) and the cream.
25. 25. Puree the soup finely using a hand blender.
26. 26. Optionally, strain the soup through a sieve for a smooth consistency.
27. 27. Season the soup to taste with salt and pepper.
28. 28. Thread the marinated meat pieces onto wooden skewers.
29. 29. Season the skewers with salt and pepper.
30. 30. Heat a grill pan well.
31. 31. Brown the skewers on all sides for 5 minutes until cooked through.
32. 32. Serve the meat skewers together with the warm chestnut soup.

Nutrition per serving

• kcal: 643
• Protein: 35 g · Fett/Fat: 40 g · Carbs: 31 g