{"id":3549,"date":"2020-11-16T11:33:07","date_gmt":"2020-11-16T10:33:07","guid":{"rendered":"https:\/\/www.saas-fee.ch\/blog\/?p=3549"},"modified":"2023-10-22T14:21:22","modified_gmt":"2023-10-22T12:21:22","slug":"chestnut-soup-with-pear-and-hazelnut-garnish","status":"publish","type":"post","link":"https:\/\/www.saas-fee.ch\/blog\/2020\/11\/chestnut-soup-with-pear-and-hazelnut-garnish\/","title":{"rendered":"Chestnut soup with pear and hazelnut garnish"},"content":{"rendered":"\n

Ingredients<\/strong>
– 1 shallot or small onion
– 4 white beetroots
– 400 g pre-cooked chestnuts
– 2 tbsp olive oil
– 600 ml vegetable stock
– 50 g hazelnut kernels
– 1 pear
– 1 tsp honey
– 1\/2 tsp turmeric
– 2 tbsp orange juice
– 200 ml whipped cream
– Salt & pepper, parsley to garnish<\/p>\n\n\n\n

Preparation<\/strong>
Peel the shallot. Clean and peel the white beetroots. Chop the shallot and one of the white beetroots finely. Halve the chestnuts.<\/p>\n\n\n\n

Heat one tablespoon of oil in a pan, add the shallots and saut\u00e9 on medium heat for two minutes. Add the chestnuts and diced beet and continue to saut\u00e9 a further three minutes. Add the stock and simmer for 15 minutes.<\/p>\n\n\n\n

In the meantime, cube the remaining beets and chop the hazelnuts. Core and cube the pear.<\/p>\n\n\n\n

For the garnish, heat the remaining oil in a frying pan. Add the cubed beets and fry for 5-7 minutes, and then add the nuts, pear cubes, honey, turmeric and orange juice. Caramelise on medium heat for two minutes.<\/p>\n\n\n\n

To finish, blend the soup with cream until silky smooth and season to taste. Chop the parsley. Top the soup with a generous amount of the garnish, sprinkle on the parsley, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients– 1 shallot or small onion– 4 white beetroots– 400 g pre-cooked chestnuts– 2 tbsp olive oil– 600 ml vegetable stock– 50 g hazelnut kernels– 1 pear– 1 tsp honey– 1\/2 tsp turmeric– 2 tbsp orange juice– 200 ml whipped cream– Salt & pepper, parsley to garnish PreparationPeel the shallot. Clean and peel the white […]<\/p>\n","protected":false},"author":1,"featured_media":3547,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[182,288],"tags":[],"class_list":["post-3549","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary","category-english"],"_links":{"self":[{"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/posts\/3549","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/comments?post=3549"}],"version-history":[{"count":3,"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/posts\/3549\/revisions"}],"predecessor-version":[{"id":3554,"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/posts\/3549\/revisions\/3554"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/media\/3547"}],"wp:attachment":[{"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/media?parent=3549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/categories?post=3549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saas-fee.ch\/blog\/wp-json\/wp\/v2\/tags?post=3549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}