50
SO
U
PS
CREAMY CHESTNUT SOUP,
grilled pancetta and pan-fried sage
1 Peel and quarter the onion. Place in the metal bowl with the olive oil, chestnuts,
water, chicken stock cube and milk; season to taste. Run the CREAMED SOUP
programme.
2 Cook the pancetta for 1 minute in a non-stick frying pan without any additional
fat. Pan-fry the sage leaves in the rapeseed oil.
3 Serve the creamy chestnut soup with a splash of cream; top with the pan-fried sage
and pancetta.
PREP TIME
: 10 min
COOKING TIME
: 30 min
1 onion
1½ tbsp olive oil
800g vacuum packed chestnuts
800ml water
1 chicken stock cube
350ml milk
salt, pepper
3 slices pancetta
several fresh sage leaves (optional)
1½ tbsp grapeseed or vegetable oil
6 tbsp single cream
SERVES 6
PROGRAMME
:
TIP
You could replace the pancetta with bacon.
Summary of Contents for Cook Expert
Page 9: ...APPETISERS ...
Page 18: ...SOUPS ...
Page 34: ...STARTERS ...
Page 51: ...FISH ...
Page 65: ...MEAT AND POULTRY ...
Page 88: ...VEGETABLES AND SIDES ...
Page 101: ...PASTA RICE AND GRAINS ...
Page 112: ...SAUCES AND SEASONINGS ...
Page 118: ...DESSERTS ...
Page 154: ...PASTRY AND BREAD ...
Page 164: ...BABY FOOD ...
Page 170: ...DRINKS ...