Description
Allow me to offer you a French cream soup with chestnuts and mushrooms. Simple but so exquisitely refined. Soft, velvety, thick, flavorful... delicious. Help yourself.
Ingredients
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Chestnut
250 g
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Mushrooms
400 g
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Cream
200 ml
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Water
300 ml
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Butter
50 g
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Salt
-
Black pepper
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Seasoning
1 pinch
Cooking
The first thing you need to prepare the chestnuts. Go through them, throw away all the ruined and cracked. Thoroughly rinse beans, then dry them with a towel.
Make a few holes throughout with a knife, fork or awl. Thus the shell will not burst during cooking. Put the chestnuts in a pan with a thick bottom. Fill them with vegetable oil to half. For soups and sauces, roasting chestnuts is that way with oil. Cover chestnuts dense damp cloth or towel, this step will prevent drying of beans.
Cover the pan with a lid and fry the chestnuts for 20-25 minutes on medium heat, constantly shaking the pan (the lid is not open!!!) Then put the chestnuts in a napkin and allow to cool.
Clean the chestnuts from the shell, slightly pushing down on them. You will see how the beans will begin to crack, will only to remove the peel. Turns 130-140 grams (250 g) peeled chestnuts.
Mushrooms carefully with a damp cloth and finely chop and fry in butter until it will turn brown. I use butter TM "Ekomilk" to 82.5%. To add salt to the mushrooms, season with pepper.
Put the mushrooms and chopped chestnuts to the skillet or pan, pour the cream and water. Stir, bring to a boil and reduce the heat to low.
Add a pinch of Provencal herbs, mix well. Simmer the soup on low heat for 15 minutes.
Remove the soup from heat, grind in a blender until smooth. If the consistency of the soup seems too thick, add some hot boiled water. You're done!
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