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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...

Broccoli Cream Soup with Mascarpone and Garlic Butter Bread




Ingredients

for 4 servings
  • 1 green broccoli head (600g)
  • 1 potato (200g)
  • 2 shallots (40g)
  • 1 leek (150g)
  • 900ml chicken stock
  • 100g mascarpone
  • salt
  • 4 tablespoons extra virgin olive oil

garlic butter bread:

  • 12 slices of bread (baguette)
  • 40g soft butter
  • 1 garlic clove
  • parsley leaves

Preparation

To make the garlic butter: Chop the garlic and parsley very finely, then mix them into the softened butter. Set this aside.
Slice the bread and toast the pieces lightly — we'll give them another quick run in the oven just before serving. Put them aside for now.
Heat the oil in a pot over medium heat and gently sauté the leek and shallots for about 7 or 8 minutes, keeping an eye on them so they don't burn. Add the potato, broken into chunks, and cook for another 3 or 4 minutes.
Toss in the chopped broccoli along with the stock, cover the pot, and let it simmer for 15 minutes. Taste and adjust the salt if needed.
Once you take it off the heat, stir in the mascarpone and blend everything until the soup is silky smooth.
Preheat your oven to 180°C.
Spread the reserved bread slices with the garlic butter and pop them in the oven for another 3 or 4 minutes until they're golden and crispy.
Serve the soup piping hot with the garlic bread resting right on the edge of the bowl. If you like, you can also add a few tips of green asparagus — either boiled or steamed — for a nice touch.


I hope you enjoy it!

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