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Chestnuts and Mushroom cream

  • Serves 4 
  • 500 grams of fresh chestnuts
  • 300 grams of fresh, seasonal mushrooms
  • 50 grams of dried mushrooms (shitake, porcini, etc.)
  • 1 potato
  • 1 leek
  • 1 liter of vegetable stock
  • 1/2 cup of sweet Moscatel wine (or a sweet moscato/marsala wine)
  • 1 cup of heavy cream
  • Olive oil
  • Salt and pepper
  • 4 eggs, yolks and whites seperated (optional)

Start by placing the dried mushrooms in a bowl of water to rehydrate. Next, take the chestnuts and make a deep cut in each with a serrated knife. Then, put the chestnuts on a baking sheet and roast them in the oven at 200C (400F) for 15 minutes. 

After the chestnuts are split open and tender, remove them from the oven and allow to cool slightly before peeling them. Next, chop the leek finely and slowly sweat them in olive oil for 10 minutes or until soft. While the leeks are cooking, peel the potato and cut it into equal, bite-sized pieces and add them to the pot with the leeks, as well as the peeled chestnuts. Add the sweet wine and simmer for several minutes to reduce the wine in the pan.

Finally, add the vegetable stock to the pot, bring it to a simmer, and cook gently for 20 minutes. Once cooked thoroughly, blend the soup, add the cream, and season the soup with salt and pepper to taste.

Garnished the soup with the fresh mushrooms sautéed in olive oil over medium-high heat and seasoned with salt and pepper. Also, you could use a raw egg yolk as a garnish to add an extra layer of richness and a velvety texture to your soup.