Creamy chestnut soup
with crunchy bites
Ingredients for 3-4
415 g chestnut puree (sugar-free)
400 ml cold water
4-5 tbsp sugar (or to taste)
half of orange zest and juice
2 star anise
1 cinnamon stick
3 cloves
4-5 tbsp cream
for the crunchy bites
50 g honey crusty corn flakes
1 tbsp coconut oil (melted)
1-2 teaspoon cream
1. Put the chestnut puree into a pan, and pour with 400 ml cold water.
2. Add the sugar, orange zest and juice, star anise, cinnamon and cloves. Heat on medium for 15-20 minutes.
3. Remove from the hob and add the cream while whisking with a wire whisk. Put back on the heat for a further
2-3 minutes. Remove then set aside. Discard the star anise and cinnamon.
4. Roughly mash the cornflakes in a mortar. Add the coconut oil, a tiny bit of cream and stir well. Use two
teaspoons (and not your fingers!) to shape them into little oval balls .
5. Line a plate with greaseproof paper. Place the balls onto it, then chill in the fridge for at least 30 minutes to set.
6. Serve with warm or cold soup.