{"id":2166,"date":"2023-07-11T08:36:18","date_gmt":"2023-07-11T08:36:18","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=2166"},"modified":"2023-07-11T19:31:40","modified_gmt":"2023-07-11T19:31:40","slug":"recette-soupe-aux-chataignes","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-soupe-aux-chataignes","title":{"rendered":"Recette soupe aux ch\u00e2taignes"},"content":{"rendered":"
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Sch\u00e4umende Maronensuppe, Tr\u00fcffelcreme und geraspelte Maronen<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Michel Bras<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Zutaten f\u00fcr 4 Personen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Tr\u00fcffel-Basis:<\/p>

  • 1\/2 Schalotte<\/li>
  • 4 cl Oliven\u00f6l<\/li>
  • 30 g Madeira<\/li>
  • 30 g Armagnac<\/li>
  • 40 g schwarze Tr\u00fcffel Melanosporum<\/li>
  • 200 g Gefl\u00fcgelfond<\/li>
  • 40 g Tr\u00fcffelsud<\/li>
  • 1\/2 Blatt Gelatine (1 g)<\/li><\/ul>

    Tr\u00fcffelcreme:<\/p>

    • 75 g Sahne<\/li>
    • 25 g Cr\u00e8me Fra\u00eeche<\/li>
    • 40 g Tr\u00fcffel-Basis<\/li>
    • Salz<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Basis-Br\u00fche:<\/p>

      • 700 g Wasser<\/li>
      • 250 g Kartoffeln \"Institut de Beauvais\"<\/li>
      • 1 Schinken-St\u00fccke<\/li>
      • 1 Zwiebel<\/li>
      • 1 Bouquet garni (Lauch, Thymian, Lorbeer)<\/li><\/ul>

        Maronensuppe:<\/p>

        • 75 g Maronen<\/li>
        • \u00d6l zum Fritieren<\/li>
        • 75 g Butter<\/li>
        • 150 g Kastanienmehl<\/li>
        • 600 g Basis-Br\u00fche<\/li>
        • 75 g Sahne<\/li>
        • Salz<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          Geraspelte Maronen:<\/p>

          • Salz<\/li>
          • 12 ganze Maronen<\/li>
          • Butter<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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            Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            Tr\u00fcffel-Basis<\/strong>
            1\/2 Schalotte in 4 cl Oliven\u00f6l anschwitzen. Madeira und Armagnac hinzuf\u00fcgen. Auf ca. 5 cl reduzieren und die Schalotte entfernen. Den Tr\u00fcffel reiben und hinzuf\u00fcgen. Bei sehr schwacher Hitze einige Augenblicke anschwitzen lassen und den Gefl\u00fcgelsaft dazugeben. Etwa 10 Minuten leicht k\u00f6cheln lassen. Den Tr\u00fcffelsaft dazugeben, w\u00fcrzen. Die Gelatine mit kaltem Wasser einweichen und zur warmen So\u00dfe geben. Kalt stellen.

            Tr\u00fcffelcr\u00e8me<\/strong>
            Die Sahnemischung schaumig schlagen. F\u00fcgen Sie die Tr\u00fcffelbasis im angegebenen Verh\u00e4ltnis hinzu. W\u00fcrzen und zum Abk\u00fchlen beiseite stellen.

            Basis-Br\u00fche<\/strong>
            Bereiten Sie eine Grundbr\u00fche mit Wasser, \u201eInstitut de Beauvais\u201c-Kartoffeln, das Schinkenst\u00fcck, Zwiebeln und das Bouquet Garni zu. Eine Stunde lang k\u00f6cheln lassen. Br\u00fche und Kartoffeln filtern und aufbewahren.

            Maronensuppe<\/strong>
            Die Kastanien mit einem kleinen Messer sch\u00e4len . Um die letzte d\u00fcnne Haut zu entfernen, tauchen Sie sie einige Sekunden lang in eine auf 170 \u00b0C eingestellte Friteuse. Die ger\u00f6stete Haut l\u00e4sst sich leicht entfernen. Die Kastanien reinigen und bei Seite stellen.
            Die Butter in einen Topf geben. Wenn die Butter zu sch\u00e4umen beginnt, geben Sie die Kastanien hinein und br\u00e4unen Sie sie unter h\u00e4ufigem R\u00fchren. Unter st\u00e4ndigem R\u00fchren das Kastanienmehl hinzuf\u00fcgen, bis es ganz leicht ger\u00f6stet ist.An diesem Punkt die Basisbr\u00fche einf\u00fcllen. Bei schwacher Hitze kochen, bis die Kastanien weich sind. Zum Schluss die Sahne hinzuf\u00fcgen. Mixen. W\u00fcrzen. Korrigieren Sie ggf. die Bindung.

            Geraspelte Maronen<\/strong>
            Die Kastanien vorsichtig sch\u00e4len und reiben. Die Butter in einer Pfanne erhitzen und, sobald sie zu sch\u00e4umen beginnt, die geriebenen Kastanien dazugeben. Eine Prise feines Salz hinzugeben und sie mit einer Hin- und Herbewegung der Pfanne anbr\u00e4unen. Abgie\u00dfen und warm halten.

            Am letzte Moment<\/strong>
            Servieren Sie die kochende Suppe auf einem hei\u00dfen Teller und achten Sie darauf, sie mit dem Mixer zu verr\u00fchren, damit sie schaumig wird. Zum Schluss eine sch\u00f6ne Portion Tr\u00fcffelcreme unter die geriebenen Kastanien legen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

            La soupe mousseuse aux ch\u00e2taignes marie goule, cr\u00e8me de truffes et r\u00e2p\u00e9e de ch\u00e2taignes Recette de Michel Bras Ingr\u00e9dients pour 4 personnes Base de truffes\u00a0: 1\/2 \u00e9chalote 4 cl d’huile d’olive 30 g de mad\u00e8re 30 g d’armagnac 40 g de truffes noires Melanosporum 200 g de jus long de volaille 40 g de jus […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","iawp_total_views":11,"footnotes":""},"class_list":["post-2166","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette soupe aux ch\u00e2taignes - 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