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Recipe of: © Monsieur Cuisine

Spicy chestnut soup

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4 portions
Easy
Ready in: 0:25 h
Preparation time: 10 min.
Created on: 06.11.2018
  • 1 small onion (70 g)
  • 1 garlic clove
  • 1 celery stalk (80 g)
  • 2 tbsp butter
  • 400 g chestnuts (cooked and vacuum-packed)
  • 600 ml hot vegetable stock
  • 100 ml cream (min. 30% fat)
  • ¼ tsp salt
  • 1 big pinch of pepper

PLUS:

  • ½ red chilli
  • 2 spring onions (40 g)

Nutrients

Per portion:

  • calorific value
    1248 kj / 298 kcal
  • protein: 5 g
  • carbohydrates: 45 g
  • fat: 11 g
Instruction
Preparation time
10 min.
Ready in
0:25 h
  1. Peel the onion and garlic, and halve the onion. Wash and clean the celery, remove any hard strings and roughly chop it into pieces. Put all of the vegetables into the blender jug and, with the measuring beaker in place, chop into smaller pieces for 5 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug. Add the butter and, the measuring beaker not inserted, melt for 1 minute/speed setting 2/60 °C and then, the measuring beaker not inserted, sauté with the roast button/3 minutes/110 °C.
  2. Put the chestnuts into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Use the spatula to scrape the chopped chestnuts back down the inside of the blender jug and, the measuring beaker not inserted, stew with the roast button/5 minutes.
  3. Add the hot vegetable stock and, with the measuring beaker in place, boil for 5 minutes/speed setting 2/100 °C. Add the cream, salt and pepper and, with the measuring beaker in place, blend the soup to a smooth, creamy purée for 1 minute/speed settings 5–9, increasing the speed gradually.
  4. Wash and clean the chilli and spring onions and cut both into thin rings. Season the soup once more to taste, ladle it into bowls and serve sprinkled with the spring onion and chilli rings.

Finished!

Bon appétit with Monsieur Cuisine