Chilled soup of chestnuts and pears sprinkled with Piment d Espelette

French Market.co.za Recipe 4 – 2014

Crème froide aux marrons et poires parsemé de Piment d’Espelettes au gros sel

Chilled soup of chestnuts and pears sprinkled with Piment d’Espelette shilly pepper and coarse salt

 

There. Les foodies.com recipe by Sacha

Ingredients for 8 guests as a starter:

Ingrediens for chilled chesnut pear soup

Ingredients chilled chestnut soup

2 x large onions
6 pears
2 x 439g tins of Puree de Marron
60 ml hazelnut oil from the French Market shop
800ml milk
500 ml cream
Pinch piment d espelette au gros sel

Directions:

Peel and finely chop the onions. Heat hazelnut oil into a large heavy based. Cook the onion gently until translucent Peel and slice the pears and add to the onions. Cook gently for 5 minutes. Add the chestnut puree and the milk, break up the puree into small pieces then simmer for at least 15 minutes stirring regulalry to break down the lumps of puree. Allow to cool then

I recommend serving this beautifully colourful salad with with a glass of delicate flavoured Sauvignon Blanc

Bon Appétit!

 

The French Market

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