object(WP_Post)#4370 (24) { ["ID"]=> int(44749) ["post_author"]=> string(2) "10" ["post_date"]=> string(19) "2018-08-03 10:21:12" ["post_date_gmt"]=> string(19) "2018-08-03 08:21:12" ["post_content"]=> string(289) "As appetizer or for a gourmand diner, our Chef recommends you this smooth soup with mussels and cream. With the Escal mussels already peeled and cooked, this recipe can be realized very quickly. Once the soup is served, dispose some chopped parsley and the tomato dices to enhance flavour!" ["post_title"]=> string(22) "Mussels and cream soup" ["post_excerpt"]=> string(289) "As appetizer or for a gourmand diner, our Chef recommends you this smooth soup with mussels and cream. With the Escal mussels already peeled and cooked, this recipe can be realized very quickly. Once the soup is served, dispose some chopped parsley and the tomato dices to enhance flavour!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(22) "mussels-and-cream-soup" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 10:48:08" ["post_modified_gmt"]=> string(19) "2019-04-26 08:48:08" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(66) "http://www.escal-seafood.de/recipe/soupe-aux-moules-et-a-la-creme/" ["menu_order"]=> int(378) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Chestnut puree with prawns, chorizo and green peas

Chestnut puree with prawns, chorizo and green peas

An original dish adapted to your autumn tables. Enjoy this delicious chestnut puree for the diner or the lunch. Its smooth texture and savoury taste are going to delight your taste buds.

Cooking Instructions: Pfanne & Ofen
Ready in 15 minutes
Difficulty
Easy

Ingredients 

For 4 persons 

250g of cooked White Tiger Prawns Ecuador

1shallot

20g of butter

500g of cooked chestnuts

1L of chicken broth

25cl of cream 

50g of cooked green peas

1 soft chorizo

1 carrot and 1 zucchini

50g of cherry tomatoes

100g of button mushrooms

2 tablespoons of olive oil

Salt, pepper

Cooking Instructions:

1. Thaw and drain the prawns.

2. Cut the shallot and brown over low heat with butter, then add the cooked chestnuts and moisten with the chicken broth. Finally, let cook for 30minutes over low heat.

3. Mix the soup and add the cream. Cut the carrot and the zucchini non-peeled and seeded in small dices, as well as the mushrooms. Brown everything over high heat with the green peas for 5 to 6 minutes. Brown the prawns over high heat for 5 to 6 minutes.

4. Cut the chorizo in thin slices, dispose them on a grid in the oven to 200°C for 6 minutes. Remove from the oven and dispose them on paper towel, they are going to dry while cooling off.

5. Dressing: place 300g of chestnut puree on a deep plate or a mini casserole. Then add as topping 200g of vegetables mix as well as 3 or 4 cherry tomatoes cut in two. Finally add the prawns (5 to 6) and decorate with the crispy chorizo.