Pear soup with chestnut cream and cinnamon

Step 1

Keep a pear aside for the end, peel the others, removing the cores and seeds.

Step 2

Cut the pears in pieces, drizzle with lemon juice.

Step 3

Place in a food processor with chestnut cream, cinnamon, blend and pour into pretty bowls.

Step 4

Cool in the fridge at least 1 hour before serving.

Step 5

Wash the last pear, cut into four, remove the core and seeds, cut the quarters into thin slices.

Step 6

Drizzle with lemon juice, plant them in the bowls of pear soup.

Step 7

Finish decorating with broken glazed chestnuts.
Serve well chilled.

Step 8