Читать книгу Winter Cuisine - Bernhard Long - Страница 62

Ingredients for 4 meals

130 grams of onions

500 grams of predominantly hard boiling potatoes

260 grams of chestnuts (without shell)

40 grams of butter

2 stalks marjoram

800 milliliters of broth of chicken

Salt and pepper from the mill

150 ml whipped cream

( 2 apples around. 100 grams)

¼ Federal chives

The preparation process

Peel the onions and finely dice.

Clean potatoes in water, cups and in 2 centimeter cubes crush.

Half of the chestnuts coarsely and set aside. Rest of the Chestnuts in two halves crush.

20 grams of melt the butter in a pan and the onions is at medium heat until glazed sweating.

Potatoes and sauté 2 minutes. Half the chestnuts and additional 2 minutes steaming.

Marjoram in water, shake dry and clean in the saucepan, add liquid to pour and heat. Over a medium heat for 30 minutes of cooking.

Remove marjoram. The soup with the hand blender Finely puree. Season with salt and pepper and keep warm in the case of the smallest heat.

The Apples in water, clean areas, peel and chop into cubes.

The remaining butter in a pan and foaming. Apples and chopped chestnuts to sauté 3 to 4 minutes. Salt and pepper to the soup and heat up again.

Cream with the whisk half beat until stiff. Chives in water, shake dry and clean in fine roller chopping. Cream in the soup stirring, sprinkled with chives and on the table.