In Love with Paris by Anne-Katrin Weber

Author:Anne-Katrin Weber [Anne-Katrin Weber]
Language: eng
Format: epub
Publisher: Hardie Grant Publishing
Published: 2021-09-24T00:00:00+00:00

FOR THE TOPPING

2 tbsp hazelnut kernels

1 tart apple

1 heaped tbsp butter

1 tbsp parsley leaves

PREPARATION TIME: about 20 minutes

COOKING TIME: about 20 minutes

SERVES 4

1. Finely pound the cloves and coriander using a pestle and mortar. Peel and finely dice the onion and the celeriac. Froth up the butter in a saucepan and brown the pounded spices in it for 30–60 seconds, until they give off a fragrance. Add the onion and sweat until translucent. Add the celeriac, deglaze with the white wine, then pour in the chicken or vegetable stock. Put 2 tablespoons of chestnuts to one side, then add the remaining chestnuts, the bay leaf and the cinnamon to the saucepan. Bring to the boil, and continue to boil for 20 minutes, with the lid on.

2. Remove the bay leaf and cinnamon stick. Add 100 g (3½ oz/½ cup) of the crème fraîche, bring the soup to the boil and finely purée with a hand-held blender. Season to taste with salt, pepper and nutmeg. Keep hot, with the lid on.

3. For the topping, coarsely chop the remaining chestnuts and the hazelnuts. Core the apple and cut into thin slices. Heat the butter in a pan. Add the apple, chestnuts and nuts and sauté for 2–3 minutes, tossing them now and again. Mix in the parsley leaves and remove the pan from the heat.

4. To serve, briefly reheat the soup, froth it up with a whisk and pour into bowls. Spoon over the remaining crème fraîche and the topping and serve.

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