Cream of chestnut & leek soup with glazed crispy ham
Ingredients
- 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
- CRISPY HAM
- 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
Total time: 40m
Preparation Time: 40m
Servings
For
1 people
Nutritional Information
Contains 275 Kcal, 6g Protein, 26g Carbohydrates, 16g Fat
Ingredients
- 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
- CRISPY HAM
- 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
Instructions
-
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. -
CRISPY HAM
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.
