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Chestnut Cream Soup with Shiitake Mushrooms
(0)
Under an hour
Gurkerl Küche
Diese samtige Kastaniencremesuppe ist das ultimative Wohlfühlessen für kühle Herbsttage. Die Kombination aus süßlichen Maroni, würzigem Lauch und dem erdigen Aroma von gebratenen Shiitake-Pilzen sorgt für ein exquisites Geschmackserlebnis. Ein Hauch von frischem Thymian rundet diese edle Suppe perfekt ab – ideal als festliche Vorspeise oder wärmendes Hauptgericht.
Preparation method
Clean the leek and cut it into fine rings. Melt 2 tbsp butter in a pot and sauté the leek until translucent. Add the thyme sprigs and crushed garlic and roast briefly.
Add the pre-cooked chestnuts and pour in the vegetable broth. Simmer over low heat with the lid closed for about 30 minutes, so that the liquid does not reduce too much.
Meanwhile, heat the remaining butter in a pan and fry the shiitake mushrooms until golden brown. Leave small mushrooms whole, halve larger ones. Season with salt, pepper, and caraway and set aside.
Chef's tip
For an extra fine texture, you can strain the soup through a sieve after blending.
Ingredients
Nutritional values
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