Chestnut Soup with Duck Breast

Name: Chestnut Soup with Duck Breast
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 Piece Schalotte; 2 Clove Knoblauchzehe; 2 Tbsp butter; 2 g Marone; 1 ml weißer Portwein; 1 ml Madeira-Wein; 8 ml Wildfond; Salz; 2 ml Sahne; 15 g geräucherte Entenbrust

A creamy chestnut soup with shallots, garlic, port wine or Madeira, and game stock. The soup is finished with cream and blended smooth; the duck breast is prepared separately in pieces and used as a garnish or added directly to the soup.

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Ingredients

Maronensuppe

4 Piece Schalotte
2 Clove Knoblauchzehe
2 Tbsp butter
2 g Marone
1 ml weißer Portwein
1 ml Madeira-Wein
8 ml Wildfond
Salz
2 ml Sahne
15 g geräucherte Entenbrust

Preparation

1. Sautéing and Browning

Sauté the shallots and garlic in the butter until translucent. Add the chestnuts and toast briefly.

2. Deglazing and Simmering

Deglaze with the white port wine or Madeira, then pour in the game stock and let everything simmer gently.

3. Seasoning and Puréeing

Season with salt and cream, then purée the soup until smooth with an immersion blender.

4. geräucherte Entenbrust vorbereiten

Die geräucherte Entenbrust in Stücke schneiden. Pro Portion entweder auf einem Spieß am Schüssel- oder Glasrand garnieren oder direkt in die Suppe geben.