Chestnut and mushroom soup recipe
Autor: Damián Serrano Personas: 4 Tiempo: Dificultad: Fácil
Ingredientes
- 300 g (10½ oz) mushrooms
- 500 g (1 lb 2 oz) chestnuts (fresh or packaged)
- 1 leek
- ½ onion (or another ½ onion)
- 1 shallot
- 200 ml (¾ cup) vegetable stock
- 200 ml (¾ cup) heavy cream
- 2 thick slices bacon or pancetta
- 4 tbsp olive oil
- Salt and white pepper
- Fresh parsley for garnish
Elaboración
- First, peel the chestnuts. Make a small slit across each one, then drop them into boiling water for 3 minutes. Transfer them to a bowl of cold water, and once cool enough to handle, peel off the shells and inner skin. Cut them into halves or thirds.
- Quickly rinse the mushrooms under cold water and cut them into halves or quarters. Set aside a few for garnish.
- Peel and slice the onion and shallot thinly.
- Trim the green part of the leek, wash the white part thoroughly, and slice it thinly as well.
- Heat the olive oil in a large pot over medium heat.
- Add the onion, shallot, and leek. Cook gently for about 10 minutes, stirring often, until softened but not browned.
- Add the chestnuts and mushrooms and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable stock and the cream. Cover and simmer over medium heat for about 20 minutes.
- Blend everything until smooth. You can use your stand mixer or the immersion blender.
- Cut the bacon or pancetta into small strips and fry in a skillet over medium-high heat until crispy. Drain any excess fat while cooking.
- Sauté the reserved mushrooms in a little olive oil over medium heat until golden.
- Serve the chestnut and mushroom soup hot, topped with the sautéed mushrooms, crispy bacon, and a sprinkle of parsley. Enjoy!
Sugerencias, trucos y consejos
- The bacon topping is optional. You can also serve it with a few croutons [1] and a drizzle of cream.
- If you prefer, substitute the cream in the soup with milk for a lighter version.
- For a smoother texture, strain the soup through a fine mesh sieve before serving.
- This soup can be made ahead of time and gently reheated later.
- Use good-quality chestnuts and make sure they’re fresh and healthy-looking.
- You can replace the vegetable stock with water for a lighter flavor. It’ll still taste great.
- Looking for another idea? Try the pumpkin and mascarpone soup [2]. It’s equally comforting and perfect for fall.