Hotel Perauer

Potato and chestnut soup with glazed pear

Ingredients for around six people

  • 80 g chestnuts, raw, with shells
  • 1 shallot
  • 2 tbsp olive oil
  • 400 g floury potatoes
  • 100 ml dry white wine
  • 200 ml water
  • 200 ml vegetable stock
  • 100 ml cream
  • Salt
  • 2 firm pears
  • 1 tbsp butter
  • 1 tsp honey
  • A handful of hazelnuts
Osterschinken im Bierteig

And off we go:
Carve the chestnuts at the top crosswise with a sharp knife, roast in an oven preheated to 190° C on a baking sheet for about 20 minutes, then take out, cool, peel and finely chop.

Peel the potatoes and cut them into cubes, also peel the shallots and cut them into small cubes.

Heat the olive oil in a large pot, sweat the shallot in it, add the potatoes and deglaze with white wine.

Add water and vegetable stock as well as ½ tsp of salt and simmer until the potatoes are nice and soft. -> In the meantime, peel the pears and cut them into quarters lengthwise, cut out the core and chop the hazelnuts. -> Heat the butter in a pan and fry the pear quarters, add the honey and hazelnuts, carefully mix and cook for four minutes on a low heat in the honey butter. -> Add chestnut and cream to the soup, puree with a hand blender and season to taste with salt and pepper. -> Serve with the glazed pear and hazelnuts.

Good luck!

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