8 Jan 2013

Chestnut and mushroom soup

mushroom ragu - Well Seasoned recipes
Ok I know its a little bit late for Christmas leftover recipes, but I've still got chestnuts left as I bought shed loads of them! So anyway, you might still have some knocking about in the back of the cupboard, or maybe this recipe will be motivation enough to go out and buy some if you love them as much as I do.

You may have noticed soup recipes are pretty abundant on my blog but that's just because I eat soup a lot! It's nutritious, cheap, delicious, pretty quick and easy and its just what I tend to fancy for lunch this time of year. So thats why. Have a great week all and why not make some soup!

Chestnut & mushroom soup
Serves 4

1 medium onion, finely chopped
1 clove of garlic, finely chopped
250g mushrooms, field or chestnut or a mix, roughly chopped
150g chestnuts, roasted and peeled or vacuum packed, roughly chopped
1 fresh bay leaf
750ml vegetable stock
250ml whole milk
Salt & pepper
Chopped chestnuts & fresh herbs to garnish, I used oregano

Add the onion and garlic with a little olive oil to a large pan and saute gently on a medium heat until they start to soften. Remove from the pan and set aside, add a little more oil then turn the heat up to full. Once the pan is really hot add the mushrooms and cook for 3-5 minutes stirring infrequently until they have started to caramelise and brown on the edges, this gives them much more depth of flavour.

Turn the heat back down to a medium heat before adding the cooked onions and garlic, chestnuts, bay leaf and stock. Let the soup simmer for about 20 minutes until all the ingredients have softened then add the milk and blitz using a hand blender until smooth. If the soup is still too thick for your taste add a little more hot stock or boiling water and season well to taste.

Serve with a sprinkle of chopped chestnuts and fresh herbs, I used oregano. If you have leftovers, once cooled the soup will keep for several days in the fridge.

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