Thursday, 8 January 2015

Wild Mushroom and Chestnut Soup

The rich flavour of this soup belies the simplicity of the recipe, the sofrito, dried porcini and pre-cooked chestnuts are all available in good supermarkets. Considering the creamy texture it is relatively low in fat. I was staring at the chestnuts left over from the Christmas festivities when I decided to create a soup recipe in order to use them up, mushroom seemed the most obvious other ingredient.

For this recipe you will need;
1 tablespoon of sofrito click here for the recipe
(use a commercial brand if you don't fancy making it yourself)
1 large banana shallot or a medium sized onion, chopped
100g of dried porcini mushrooms
200g of roasted chestnuts, peeled (available in vacuum packs)
1 litre of vegetable stock
100ml of double cream
1/2 tablespoon of olive oil
1 tablespoon of Noilly Prat
White pepper

Begin by frying the shallot/onion and sofrito gently in the oil for 4 or 5 minutes. Add the dried porcini mushrooms, I know, they always tell you to soak them but believe me, this recipe doesn't require that. Add the Noilly Prat and continue to cook for a further 2 minutes. Add the chestnuts and vegetable stock and simmer gently with a lid on the pan for 10 to 15 minutes. Blend the soup in small batches, being careful as hot liquids always expand rather dramatically in a blender. Stir in the cream and adjust the seasoning and add plenty of freshly ground white pepper. Strain through a fine sieve and reheat before serving. Serve with a little white truffle oil.

I don't often strain blended soups but the skins on the chestnuts are far too fiddly to remove and very easy to sieve out.


  1. Was about to ask about the straining and then you explained. Phew. This sounds like a winner, Tobi. Worth going out and buying a pack of chestnuts for, in fact!