Soups and creams
Martin Berasategi explains how to prepare chestnut soup with cardamom liqueur, a gourmet dish to surprise guests.
FOR CHESTNUT MASH
- 40 peeled chestnuts
- 40 g Butter
- 700 g of water
In a saucepan, boil the water and a pinch of salt and pepper. Cook over low heat for 30 minutes or until the chestnuts become very tender, almost dissolve and leave some liquid at the bottom of the casserole, which will have the whole aroma of chestnuts.
Crush well using the electric mixer along with the oil.
Add salt and pepper. Save the chestnut paste.
- 250 g. Broth for the day
- 300 g of chestnut puree
- 1 c / s herbal liqueur (Green Chantreuse)
- 1 round cardamom
- 25 g Cream
- 50 g butter
In the casserole boil the broth for the day together with the puree of chestnuts preserved. After boiling, add the cream and butter, mix well with an electric mixer and add a tablespoon of herbal liqueur and cardamom. Stir again and adjust the salt and pepper. Ready.
- Little red endives
- Dill leaves
- Boiled Brussels sprouts
We will serve the soup very hot. In a deep plate we will serve with boiled Brussels sprouts leaves, loose red endive leaves and slices of fresh chestnut, which we will cut with a truffle leaf or mandolin. Finally the dill leaves.
.related.rel-taboola grid-template-columns: 1fr! important; .
Thanks for reading.
David from 55000 Recipes