Chestnut soup with spicy puff pastry twists

Total time: 1hr 15m
Preparation Time: 35m

For 4 people


Dorothea (FOOBY Team)

Nutritional Information

Contains 429 Kcal, 6g Protein, 55g Carbohydrates, 20g Fat


  • Soup
  • 0.5 tbsp butter
  • 2 shallot, finely chopped
  • 1 tsp sugar
  • 0.75 tsp salt
  • a little pepper
  • 8 dl water
  • 400 g frozen peeled chestnuts, defrosted
  • 1 dl cream
  • a little paprika to sprinkle
  • Puff pastry twists
  • 0.5 puff pastry dough, rolled into a rectangle
  • 0.25 tsp sea salt
  • 1.5 tsp sambal oelek

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  • Soup

    Heat the butter in a pan. Sauté the shallots, add the sugar, cook for a further 2 mins. Add the chestnuts and cook briefly. Pour in the water, bring to the boil, reduce the heat. Cover the soup and simmer for approx. 25 mins. Puree the soup, season. Beat the cream until light and fluffy. Plate up the soup, top with the cream and sprinkle with a little paprika.
  • Puff pastry twists

    Spread the sambal oelek over the pastry dough, season with salt. Cut the dough crosswise into strips approx. 2 cm wide, twist into spirals. Place the pastry twists on a baking tray lined with baking paper, cover and chill for approx. 30 mins. Bake for approx. 10 mins. in the centre of an oven preheated to 220°C. Serve the spicy puff pastry twists with the chestnut soup.

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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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