🍽️ Creamy Chestnut Jerusalem Artichoke Soup with Apple Chorizo Topping

Name: Creamy Chestnut Jerusalem Artichoke Soup with Apple Chorizo Topping
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g chestnut; 500 g Jerusalem artichoke; 1 onion; 1 clove of garlic; 2 tbsp butter; 200 ml dry white wine; 800 ml meat broth (or vegetable broth); 1 apple; 150 g chorizo; 100 ml whipping cream; 1 drop lemon juice; salt; pepper (from the mill); nutmeg (ground); 2 tbsp freshly chopped parsley

635 kcal · 30 min · 4 servings

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Ingredients

500 g chestnut
500 g Jerusalem artichoke
1 onion
1 clove of garlic
2 tbsp butter
200 ml dry white wine
800 ml meat broth (or vegetable broth)
1 apple
150 g chorizo
100 ml whipping cream
1 drop lemon juice
salt
pepper (from the mill)
nutmeg (ground)
2 tbsp freshly chopped parsley

Instructions

1. Score the shells of the chestnuts with a sharp knife.
2. Place the chestnuts in boiling water and cook them for about 30 minutes until they are soft.
3. Drain the water and let the chestnuts cool down briefly.
4. Peel the chestnuts thoroughly and set them aside.
5. Peel the Jerusalem artichokes, the onion, and the garlic.
6. Dice the Jerusalem artichokes, onion, and garlic into small cubes.
7. Heat butter in a pot and sweat the vegetable mixture for 1 to 2 minutes.
8. Roughly chop the prepared chestnuts.
9. Add the chopped chestnuts to the vegetables and sweat them briefly.
10. Deglaze the mixture with wine.
11. Pour in the broth.
12. Let the soup simmer quietly for about 30 minutes.
13. Stir the soup occasionally during the cooking time.
14. Peel the apple and cut it into quarters.
15. Remove the core from the apple quarters.
16. Dice the apple quarters into small cubes.
17. Dice the chorizo into small cubes as well.
18. Fry the apple and chorizo cubes in a hot pan for 2 to 3 minutes until lightly golden brown.
19. Season the pan mixture lightly with pepper.
20. Add the cream to the finished soup.
21. Puree the soup finely with a hand blender.
22. Simmer the soup a bit more if needed to thicken it.
23. Add more broth if needed to achieve the desired consistency.
24. Season the soup with lemon juice, salt, pepper, and nutmeg.
25. Divide the soup among soup plates.
26. Top with the fried apple and chorizo mixture.
27. Sprinkle the dish with fresh parsley.
28. Serve the soup hot.

Nutrition per serving

kcal: 635
Protein: 16 g · Fett/Fat: 30 g · Carbs: 67 g