Cream of chestnut & leek soup 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, reserving a little of the green parts
  • 200 g frozen peeled chestnuts, slightly defrosted
  • 1 dl white wine
  • a little pepper
  • 5 dl water
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 dl full cream, whipped until nearly stiff
  • 1 tbsp maple syrup
  • 60 g ham, sliced, cut into thin strips
  • Utensils
  • Makes approx. 850 ml

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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. Blend the soup, season.

    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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