Chestnuts can be eaten in lot of varieties, candied, cooked, steamed, grilled or roasted. Add garlic, thyme and mushrooms. If you like a chunkier soup, don’t mix all the way. Let the soup cool for a few minutes. Stir in the balsamic vinegar, taste, and adjust the seasoning. Sweat the chopped onion, garlic, celery and leeks in 1 tbsp of olive oil for 5 minutes. The Versatile Chestnut. They are great ingredient for sweet and salty foods. Combine porcini mushrooms and 3 cups hot water in medium bowl. Puree the soup using an immersion blender, until the soup is smooth with just a few remaining chunks. Let stand until porcini mushrooms soften, about 15 minutes. They can be found in stores fresh, dried and canned. Reheat and ladle into bowls. Cook, stirring frequently, until the mushrooms are softened, about 10 minutes. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Cool, then peel the chestnuts, set aside. Add ¾ of the chopped mushrooms fry for 5 more minutes. Chestnut and Mushroom Soup: Seasonal Recipe November 14, 2011 Our local supermarket was selling off tins of chestnut puree very cheaply recently, so it can introduce slightly smaller ones of the same brand at the previous price. Pierce the chestnuts and roast at 180°C/ gas mark 4, for 10 minutes. Sweat the diced onions and garlic in olive oil for 2 minutes in a pot on medium heat. Add chestnuts and cook for 2 minutes. Mix the soup until it is completely smooth to make an authentic French veloute (the consistency shown in the photos). Add the roasted and peeled chestnuts and chopped mushrooms and fry for 3 minutes. In a large pot, met butter and olive oil, add chopped onion and sauté for 6-7 minutes, until golden. Directions. DIRECTIONS. For the soup. Chestnuts can be used to stuff poultry and vegetables also. 2. 1. 3. Add chestnuts and salt and pepper. Add the stock, bay leaves and thyme and cook covered for 20 minutes on medium/low heat. Optional: in a separate pan fry the remaining ¼ of the mushrooms to use as a topping. It is easiest to make this soup if you used a jar of chestnuts that have already been cooked and peeled. (The soup can be made a day ahead up to this point). Make this chestnut soup your own by adding your own special twist :

chestnut mushroom soup

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