Recipes Tagged ‘cream’

chestnut soup

Friday, January 22nd, 2010 | 4 Comments

preparation: 20min | cooking: 50min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons


  • 2 L chicken stock

  • 1 kg chestnuts, peeled

  • 2 medium onions; chopped

  • 4 cloves

  • 1 bay leaf

  • 1/2 cup cream

  • 3/4 teaspoon white sugar

  • salt to taste

  • ground black pepper to taste


  1. Incise an ‘X’ across each chestnut; Plunge in boiling water for 5 minutes after boiling; When cool enough to handle, shell and peel. If peeling is still difficult, plunge it again in boiling water.

  2. In a large saucepan combine the chicken stock, shelled chestnuts, onions, cloves and bay leaf; Simmer over medium-low heat for 45 minutes.

  3. Discard the cloves and bay leaf; Puree the chestnut mixture in a blender; Add the cream, sugar, salt and pepper to taste; Return mixture to saucepan and gently heat through.

  4. To serve with cooked chopped chestnuts.

pumpkin cream

Tuesday, December 15th, 2009 | No Comments

preparation: 30min | cooking: 20min | difficulty:

pumpkin cream

© 2010 Tony El Batal

serving portion: 4 persons


  • 1.5 kg pumpkin

  • 1 L milk

  • 1 pinch nutmeg

  • 1 garlic clove

  • 1 clove

  • 100g bacon matches

  • 1 slice of sandwich loaf


  1. Empty the pumpkin and form the halloween face (check below illustrations)

  2. Place the cubes in a pan, the garlic and clove.

  3. Cover with milk.

  4. Bring to a boil and cook 20 min on a low heat, covered.

  5. Remove the garlic and clove. mix until smooth.

  6. Fry the bacon until brown.

  7. Add salt and nutmeg.

  8. Toast 200g whipping cream, rub it with garlic and cut into cubes.

  9. Whip the cream using.

  10. Place the pumpkin mixture into the shooters, pipe the whipped cream, add the bacon and finally the crouton.



  1. For whipping the cream: Chill in advance the container you are using. Start on a lower level and gradually speed up without splashing. When you obtain a soft peak means the cream is ready.