| Cream of Chestnut Soup with Sea-Urchins For 4 persons: 8 sea-urchins, 250g shelled chestnuts, 1/2 liter cream, 30 g butter, 1 lemon, 1 shallot, parsley, salt, pepper and nutmeg. Preparation: Open the sea-urchins, remove the liquid and the coral strips. Clean the shells and set aside. Dice 8 chestnuts finely. Mince the shallot, brown in olive oil; add the remaining chestnuts then the butter. Deglaze with liquid from sea-urchins, add cream, reduce by 1/4. Blend, strain. Season with salt, pepper, nutmeg and the juice of one lemon. Lightly brown the diced chestnuts. Add cut parsley, the coral strips. Thicken with unsweetened whipped cream flavored with nutmeg. Fill the empty sea-urchins shells with the coral strip stew and serve the cream of chestnuts on the side. |
| Sea urchins are spiny sea creatures of the class Echinoidea found in oceans all over the world. |
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