Chestnut Leek Cream with Glazed Crispy Ham

Total time: 40m
Preparation Time: 40m

For 1 people

Nutritional Information

Contains 275 Kcal, 6g Protein, 26g Carbohydrates, 16g Fat


  • Soup
  • 1 tbsp. olive oil
  • 250 g leek, cut into thin strips, some of the greens set aside
  • 200 g frozen peeled chestnuts, slightly defrosted
  • 1 dl white wine
  • a little pepper
  • 5 dl Water
  • 1 tsp. salt
  • Glazed Ham Strips
  • 1 tbsp. olive oil
  • 1 dl full fat cream whipped until virtually stiff
  • 1 tbsp. maple syrup
  • 60 g ham cut into slices and then into thin strips
  • Utensils
  • Ergibt ca. 8 1/2 dl

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  • 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. Purée the soup, season.
  • Glazed Ham Strips

    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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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