MAGIMIX Cook Expert Recipe Manual page 26

CREA MY CHESTNUT SOUP,
grilled pancetta and pan-fried sage
: 10 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 P R O G R A M M E
1 onion
1½ tbsp olive oil
800g vacuum packed chestnuts
800ml water
1 chicken stock cube
350ml milk
1 Peel and quarter the onion. Place in the metal bowl with the olive oil, chestnuts,
water, chicken stock cube and milk; season to taste. Run the CREAMED SOUP
programme.
2 Cook the pancetta for 1 minute in a non-stick frying pan without any additional
fat. Pan-fry the sage leaves in the rapeseed oil.
3 Serve the creamy chestnut soup with a splash of cream; top with the pan-fried sage
and pancetta.
T I P
You could replace the pancetta with bacon.
50
: 30 min
:
salt, pepper
3 slices pancetta
several fresh sage leaves (optional)
1½ tbsp grapeseed or vegetable oil
6 tbsp single cream