Snack

Roasted Chestnut & Sherry Soup in Espresso Cup

Name: Roasted Chestnut & Sherry Soup in Espresso Cup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 250g roasted, peeled chestnuts; 400ml chicken or vegetable stock; 100ml heavy cream; 1 tablespoon sherry vinegar; 2 thin slices prosciutto di Parma; 2 tablespoons toasted hazelnut oil; 15g roasted, skinned hazelnuts; 1 sprig fresh thyme; Salt and cracked pepper to taste; Fleur de sel for finishing

A warm, spiced shot of autumn in porcelain: roasted chestnuts blended into silk with aged stock and cream, spiked with sherry vinegar for lift, topped with shards of paper-thin fried prosciutto and a drift of toasted hazelnut dust.

630cal 6gprotein 61gcarbs 41gfat 10min prep 30min cook 2serves

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