What you need
How to prepare
Peel and chop the onion. In a large saucepan, sauté the onion in the olive oil for about 5 minutes. Add the chestnuts (keep a few for decoration) and deglaze with the balsamic vinegar.
Pour in 50cL of water, bring to the boil and cook over a medium heat for 15 minutes. Season to taste with salt and pepper.
Toast the gingerbread slices, then crumble 2/3 slices into coarse breadcrumbs.
Blend the soup using an immersion blender. Add the cream and adjust the seasoning if necessary.
Just before serving, garnish with gingerbread crumbs, a few chestnuts and chopped parsley.
Serve with foie gras gingerbread toast, sprinkled with pink berries.
Serve with a few sweet and sour HUGO French gherkins.
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