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Ingredients (2 servings)
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400 g Edelkastanien
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1 Stk. Mascarpone
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100 g Alm-Rohschinken
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1 Stk. Baguette Korn
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500 ml Gemüsebrühe
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Salz, Pfeffer, Muskatnuss
Preparation
- Place the peeled chestnuts together with the vegetable broth into the mixing bowl and cook until soft for 15 minutes at 100 degrees on speed 1.
- Meanwhile, cut the cured ham into fine strips and fry in a pan without fat until crispy. Slice the baguette.
- After the cooking time, add about half of the mascarpone as well as salt, pepper, and a pinch of nutmeg into the mixing bowl and puree everything finely for 45 seconds, gradually increasing from speed 4 to speed 8.
- Ladle the hot soup into bowls, garnish with the crispy cured ham, and serve with the fresh baguette.
