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Mushroom and Chestnut Cream Soup

ingredients for 4 people 750g mixed mushrooms. 150g chestnut purée. 1 onion. 1/2 leek (white part only). 1 potato (about 120g). 1 liter vegetable or chicken stock. 80cc extra virgin olive oil. salt. freshly ground black pepper.   preparation Wash the chestnuts and with a sharp knife, make a cut in each one — don't cut too deep or they'll split, you just need to pierce through the outer shell. Bring a pot of water to a boil and add the chestnuts, letting them bubble away for 5 to 8 minutes. Being careful not to burn your fingers, peel them one by one with a knife. The outer skin comes off easily enough; the inner skin, well, if your chestnuts are fresh and good quality, that'll take a bit more patience, but they turn out beautifully... Now they're ready to freeze, preserve in syrup, or in this case, turn into purée . Simmer them with a bit of water until they're completely soft, then blend them smooth. Fry the mushrooms in a deep pan wi...

Mozzarella and Apple with Anchovy and Raspberry Vinaigrette

 



This is one of those fresh, healthy salads that just hits the spot every time.

What You'll Need

Cost: 1 € per person
Time: 15 minutes

 

Ingredients

for 4 people
  • baby spinach leaves.
  • lettuce or escarole.
  • red cabbage leaves.
  • 1 carrot.
  • 1 apple.
  • 1 large ball of buffalo mozzarella.
  • 1 tablespoon of capers.
  • spring onion.

for the raspberry vinaigrette

  • 4 anchovy fillets.
  • 3 tablespoons of raspberry vinegar.
  • 10 tablespoons of olive oil.
  • salt.
  • juice of 1/2 lemon.


How to Make It

Rinse the spinach, red cabbage, and lettuce well. Slice everything into thin strips.
Peel and grate the carrot.
Slice the spring onion into thin rounds.
Core and peel the apple, then cut it into pieces.
Slice the mozzarella ball into thin rounds.
Arrange everything on your serving platter...
Whisk together all the vinaigrette ingredients until they're nicely blended, and serve it at the table in a small pitcher so everyone can help themselves...


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