Cabbage Cream Soup

Ingredients

• 4 leaves of savoy cabbage
• 15 chestnuts
• 2 shallots
• 1 sprig rosemary
• 0.5 l poultry stock (from a jar)
• 0.125 l whipping cream
• 1 tbsp peanut oil
• 2 sheets frozen puff pastry
• 1 egg yolk
• Salt
• Pepper

Instructions

1. 1.

   Wash the cabbage leaves, cut into strips and blanch in boiling water.

2. 2.

   Score the chestnuts crosswise and bake at 200°C until shells loosen. Peel the chestnuts, slice four of them and set aside. Trim the shallots, halve and dice finely. Sauté the chestnuts and shallots with rosemary needles in oil, pour in cream and stock, cover and simmer for 20 minutes.

3. 3.

   Puree the soup, strain through a sieve, season with salt and pepper, and garnish with cabbage strips and chestnut slices.