French Chestnut and Mushroom Cream Soup | Velvety Autumn Velouté
(0)
35 min
Quick
Kifli Kukták
Klasszikus francia őszi velouté gazdag barna csiperkegombával és édeskés szelídgesztenyével, fehérborral és kakukkfűvel összefőzve, majd selymesre turmixolva. Ropogós bagettel és pirított gombaszeletekkel tökéletes melengető fogás.
Ingredients
Preparation method
Preparation
Clean the brown button mushrooms and cut them into thin slices (set aside 4-5 nice slices for serving). Coarsely chop the cooked or roasted chestnuts. Finely chop the shallots and garlic.
Cooking
In a deep saucepan, heat half of the butter and the olive oil. Add the finely chopped shallots and cook over medium heat until translucent, about 3-4 minutes. Stir in the minced garlic and picked fresh thyme leaves, then fry for another minute until fragrant.
Add the sliced mushrooms to the onion base and fry over medium-high heat for 5-6 minutes until their moisture evaporates and they take on a nice golden-brown color. Stir in the prepared chestnuts as well.
Chef's tip
If you desire an even more intense woodland aroma, add 10 g of soaked dried wild mushrooms during cooking or a drizzle of truffle oil when serving.
The soup can also be prepared the day before; by the next day, the flavors of the chestnuts and fried mushrooms will blend together even better. When reheating, if it is too thick, thin with a little stock or cream.
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