Chestnut and mushroom cream
This cream soup is a fantastic first course to warm you up, because we all know Christmas menus are heavy and, if you ask me, practically endless! You'll have it ready in about an hour. It's light, simple, and delicious, with a subtle, seasonal flavor that you'll love.
Ingredients · Servings 4
- 400g of chestnuts
- 300g of mixed mushrooms (can be frozen or canned)
- 1 onion
- 1 potato
- 750ml of vegetable stock or water and stock cube
- 100ml of cream
- 1 sprig of thyme
- 1 bay leaf
- Black pepper
- A touch of ground cayenne pepper (optional)
- Salt to taste
- Extra virgin olive oil
Method · 1 h
- The most time-consuming part will be peeling the chestnuts, so it's best to do that first to have them ready and save time. Try to leave some whole to decorate the cream at the end. Clean the mushrooms if they are fresh. Remember not to wash them under running water if you don't want them to absorb too much water and lose flavor; it's better to brush them or rub them with a damp cloth. Set some aside to garnish the dish and chop the rest.
- Peel, wash and cut the potato and chop the onion. In a saucepan with a drizzle of oil, sauté the onion over medium heat until it softens and begins to change color. Add the mushrooms and sauté everything together for about 5 more minutes. If you are using frozen mushrooms, you can add them directly to the pot without defrosting. If they are canned, drain them first, but reserve some of the liquid to add later with the broth.
- Add the chestnuts, potatoes, and bay leaf, cover with the stock, and season with salt and thyme to taste. Cover and cook over medium-low heat for approximately 40 minutes, depending on when the chestnuts are tender. Remove any whole chestnuts and mushrooms from the pot, along with the bay leaf and thyme. Purée the remaining ingredients and adjust the seasoning with salt and pepper if necessary. Add the cream and cayenne pepper and blend again until you reach your desired consistency.
- Garnish with the reserved chestnuts and mushrooms; you can also add a touch of color by adding some chives or any other aromatic herb you have on hand and a few drops of oil; a ham salt would also be a good addition.
- Healthy eating: This is a light and healthy recipe, suitable for diabetics and those with celiac disease. Even vegetarians can enjoy it if you substitute plant-based cream for the regular cream. Chestnuts provide plenty of fiber, minerals, and vitamins, while being low in calories and filling. They are beneficial for hypertension and kidney problems. Mushrooms, meanwhile, are a high-quality protein source and also contain a large amount of fiber, minerals, and vitamins. They are fat-free, making them a very healthy food. Enjoy!
