roasted chestnut and mushroom soup

It doesn’t have mushrooms, however, which seem like a great addition. When the soup has finished cooking, use a hand held electric mixer to mix it in the pot or ladle everything into a table top blender to make the soup really nice and smooth. Thinly slice the mushrooms, then melt some butter in a skillet and sauté them on medium heat until golden brown on both sides. Cool, then peel the chestnuts, set aside. Season with freshly ground pepper and salt to taste. The ground is covered with spiky yellow-green husks that reveal their ripe seeds, or sweet chestnuts within. Due to their sweet aroma they are used a lot in sweet dishes, but in my opinion, they can easily be used to add a sweet touch to a savoury dish. I’ve not cooked with chestnuts before, but plan to. The optional sautéed in butter mushroom slices can also add some extra flavour to this recipe. Set aside. Add a few slices to each bowl just before serving and season with freshly ground black pepper. Just make an incision through the outer skin of the nut. You basically simmer everything together, blend, and then add cream at the end…with some buttery mushrooms … Place a skillet on medium heat and dry roast the chestnuts for 10 – 15 minutes, depending on the thickness, until the nut is nice and soft. Add chopped onions and minced garlic and sweat for a couple of minutes. Can’t wait to try out this soup! I have used dried thyme for this recipe, but if you have fresh thyme at home you can use a few sprigs of that instead. Over the years I have managed to combine my love for food, travel and photography and this is what The Tasty Chilli is all about. While chestnuts are roasting, heat oil in 4 quart pot over medium high heat. Let me know how it worked out and post some photos with the hashtag #thetastychilli or tag @thetastychilli on Instagram, Twitter or Facebook. I have used vegetable stock for this chestnut and mushroom soup recipe, however chicken stock will do really well as well. peeled (=10 oz or 285 grams of unpeeled chestnuts). Add in the stock and chestnuts, then simmer for 20 minutes. Inspired to prepare this recipe? Most people will buy their chestnuts at a local market or in a supermarket which is when you can be sure they’re edible. As a child, my parents had a wood burning fire place. Sprinkle over the pecans and parsley to garnish. And watch videos demonstrating recipe prep and cooking techniques. Your email address will not be published. Add in maple syrup and coat until caramelised. And watch videos demonstrating recipe prep and cooking techniques. Use a pairing knife to score the full length of the round side of each chestnut. Good For Christmas, Date night, Dinner Party, Galentine’s, Galentines’s, Girls night in, Lunch, Movie night, Student friendly, Valentines, 500 ml veg stock prepared to package instructions. I had never tried foraging for chestnuts before, but now I’m intrigued. Every 15 minutes, sprinkle the chestnuts with a little water. Chestnuts can be used to stuff poultry and vegetables also. Add the peeled and roasted chestnuts as well as the chopped mushrooms and fry for 3 minutes, while stirring occasionally. After cooking, remove the bay leaves and blend into a smooth soup. Add the stock, bay leaves and thyme and cook covered for 20 minutes on medium/low heat. Autumn is also the time street vendors take out their portable grills and start roasting and selling chestnuts on every corner in the larger cities or at Christmas markets. Sign up now to receive a free ebook with 12 of my favourite nourishing packed lunch recipes. I love mushroom soup in the fall and the creaminess from the chestnuts takes this soup over the top! This hearty roasted chestnut and mushroom soup recipe is a real autumn and winter favourite. BIOTIFUL KEFIR GUT FRIENDLY CHERRY CHEESECAKE, Farinata with Roasted Carrot & Harissa Dip. [/step-item] This site uses Akismet to reduce spam. I need to put some very tasty cookies on your computer. Only recently I discovered the lovely dishes that can be prepared with chestnuts. Turn regularly for 2 minutes until both sides are browned. Pierce the chestnuts and roast at 180°C/ gas mark 4, for 10 minutes. Get Mushroom Soup with Chestnuts and Roasted Fennel Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Chestnuts can be eaten in lot of varieties, candied, cooked, steamed, grilled or roasted. Start peeling the skin when the chestnuts are still hot otherwise it will be difficult to remove the skin. As you notice, there are lots of different ways to roast chestnuts. 7 ounces (or 200 grams) roasted chestnuts peeled (=10 oz or 285 grams of unpeeled chestnuts) And still to this day, I keep following that tradition. In a pan, melt butter over medium heat and add the sliced mushrooms. Put a skillet on medium heat, add the scored chestnuts and dry roast for 15 minutes. Ready in 50 minutes Add butter. Sweat the chopped onion, garlic, celery and leeks in 1 tbsp of olive oil for 5 minutes. Season with salt and pepper to taste. I prefer to fry mushrooms in unsalted butter instead of olive oil. Stir occasionally to avoid burning. I very much look forward to it every year. What a perfect first course for a holiday party! Sign up here to get updates from my world of food, direct from my kitchen to your inbox.

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