Roasted Chestnut and Mushroom Soup [ 45 min ]
Indulge in the richness of fall with our Roasted Chestnut and Mushroom Soup, a delectable blend that brings warmth and comfort to your table. This soup's velvety texture and nutty undertones are complemented by the savory earthiness of mushrooms, making it a perfect companion for chilly evenings. Ready in just under an hour, this flavorful bisque is not only a delight to the senses but also a nourishing addition to any meal. A true autumn favorite, crafted for both simplicity and sophistication.
Ingrédients
- 2 cups chestnuts, roasted and peeled
- 1 pound mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Add garlic and mushrooms, cooking until mushrooms are tender, about 7 minutes.
- Stir in roasted chestnuts, thyme, salt, and black pepper.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Add nutmeg and use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and cook for an additional 5 minutes until heated through.
- Ladle soup into bowls and garnish with chopped parsley before serving.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 24gProtéines: 6gFat: 12gSucre: 5g
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