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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...

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 with the 80cc of oil.
Set the mushrooms aside and in that same oil, sauté the onion and leek until they start turning translucent. Add the potato, peeled and cut into small pieces, then pour in the stock.
Let everything cook together over low heat with the pan covered for about 20 minutes.
Add the mushrooms (but remember to set aside a handful for garnish when you serve), and blend everything until you have a silky smooth cream.
Stir the chestnut purée into the soup.
To serve, ladle the hot cream into individual bowls and scatter those reserved mushrooms on top...


I hope you enjoy it!


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