🍽️ Creamy Chestnut Soup with Caramelized Pears and Nuts

Name: Creamy Chestnut Soup with Caramelized Pears and Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Shallot; 4 Parsnips; 400 g Chestnuts (pre-cooked; vacuum-sealed); 2 tbsp Olive oil; 600 ml Vegetable broth; 30 g Hazelnut kernels (2 tbsp); 1 Pear; 1 tsp Honey; 0.5 tsp Turmeric powder; 2 tbsp Orange juice; 200 g Heavy cream; Salt; Pepper; 2 sprigs Parsley

543 kcal · 30 min · 4 servings

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Ingredients

1 Shallot
4 Parsnips
400 g Chestnuts (pre-cooked; vacuum-sealed)
2 tbsp Olive oil
600 ml Vegetable broth
30 g Hazelnut kernels (2 tbsp)
1 Pear
1 tsp Honey
0.5 tsp Turmeric powder
2 tbsp Orange juice
200 g Heavy cream
Salt
Pepper
2 sprigs Parsley

Instructions

1. Peel the shallot and clean the parsnips. Wash the parsnips thoroughly.
2. Dice the shallot and one parsnip into small cubes.
3. Cut the chestnuts into coarse pieces.
4. Heat one tablespoon of oil in a pot.
5. Sauté the shallot cubes over medium heat for two minutes.
6. Add the chestnuts and parsnip cubes and continue to sauté everything for three minutes.
7. Pour in the broth and let the soup simmer over medium heat for about 15 minutes.
8. Meanwhile, dice the remaining parsnips into small cubes.
9. Finely chop the hazelnuts.
10. Wash the pear, cut it into quarters, and remove the core.
11. Cut the pear pieces into small cubes.
12. Heat the remaining oil in a pan for the topping.
13. Fry the parsnip cubes in the pan for 5 to 7 minutes.
14. Add the nuts, pears, honey, turmeric, and orange juice to the pan.
15. Caramelize the mixture for 2 minutes over medium heat.
16. Puree the soup finely with the cream.
17. Season the soup with salt and pepper to taste.
18. Wash the parsley and shake it dry.
19. Finely chop the parsley.
20. Place the topping over the finished soup.
21. Sprinkle the dish with the chopped parsley.

Nutrition per serving

kcal: 543
Protein: 7 g · Fett/Fat: 30 g · Carbs: 62 g