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Chestnut Soup with Wild Mushroom Crostini and Bacon Chips
The perfect chestnut soup with wild mushroom crostini and bacon chips recipe with a picture and simple step-by-step instructions.
The soup
- 400 g Chestnuts
- 1 pole Leek
- 2 Shallots
- 1 Parsley root
- 1 Carrot
- 1000 ml Beef stock
- 1 Splash Lime juice
- Sea salt and pepper from the mill
- 1 Knife point Espelette pepper
- 1 tablespoon Clarified butter
The forest mushroom crostini
- 400 g Mixed mushrooms / mushrooms, king oyster mushrooms, porcini mushrooms
- 2 Shallots
- 2 Tomatoes
- 1 handful Parsley
- 1 Clove of garlic
- Sea salt and pepper from the mill
- Juice of a lime
- Balsamic cream
- Hazelnut oil
- Baguette bread
- Bacon
The soup
- Clean and roughly cut the vegetables. Heat some clarified butter in a sufficiently large saucepan and sweat the shallot cubes until translucent, add the vegetables and chestnuts and sweat briefly. Pour in the stock and simmer on a low flame with the lid closed for about 20 minutes.
- Mix vigorously with the hand blender and, if necessary, bring to the desired consistency with a little stock. Season to taste with sea salt, pepper from the mill, allspice d’Espellet and a splash of lime juice.
The forest mushroom crostini
- Clean and finely chop the mushrooms. Finely dice the shallots and toss in a little clarified butter, add the chopped mushrooms and fry well. Do not salt so that the mushroom mass does not draw water!
- Put the seared mushroom mixture in a bowl and let cool slightly. Core and finely dice the tomatoes, wash, dry and finely chop the parsley. Add both to the mushroom mixture and season with sea salt, pepper, the garlic, a little lime juice, hazelnut oil and balsamic ice cream. Arrange on the toasted baguette slices.
- Now serve the soup in bowls with the bacon chips (simply crispy fried bacon slices in a little oil) and the wild mushroom crostini. If you like, you can garnish the soup with some frothed milk or whipped cream
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