Sweet chestnut pear cream soup with juniper Grissini

Maronen- Birnencremesuppe

For the soup (for 4 people)

  • 0.6 kg boiled sweet chestnuts
  • 0.2 kg pears
  • 100 g pear purée
  • 140 g shallots
  • 60 ml apple vinegar
  • 52 ml white port
  • 40 ml honey
  • ½ garlic clove
  • ½ Vanilla pod
  • 1 clove
  • 1 kl bayleaves
  • 1 star anise
  • 1 l vegetable broth
  • 0.6 l cream
  • Salt, sugar, pepper

Preparation

  • Sweat down the shallots, pears and garlic until they are clear.
  • Add the sweet chestnuts and deglaze with apple vinegar and white port.
  • Fill up with the vegetable broth and cream.
  • Add the remaining ingredients and heat everything for 45 minutes on a low heat.
  • Then purée in a standard blender and pass through a sieve.
  • Then boil again in a clean pan and season with salt, sugar and a little
  • pepper.

For the Juniper Grissini

  • 7 g yeast
  • 60 g water
  • 3 g sugar
  • 75 g flour
  • 1 tsp rape seed oil
  • 5 juniper berries, roasted and chopped finely
  • salt

Preparation

  • Add the sugar, rapeseed oil and juniper berries into a bowl.
  • Dissolve the yeast in luke-warm water and add to the flour.
  • Knead it all together and season with a pinch of salt.
  • Let the dough stand again, then knead it again and pour into a piping bag with a small tip.
  • Now pipe out 25cm long strips on baking paper and bake golden brown at 180° C.
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