Creamy Chestnut Soup with Shiitake Bacon
Ingredients
- 650 g whole chestnuts
- 2 carrots
- 3 celery stalks
- 1 apple
- 1 leek
- 1 garlic clove
- 1 tbsp olive oil
- 1 liter water
- 1 tbsp apple vinegar
- 60 ml plant-based cream
- 1 tbsp thyme
- 1 tsp salt
- ingredients shiitake bacon:
- 150 g shiitake mushrooms
- 1 tbsp sesame oil
- 1 tbsp tamari
- 1 tsp apple vinegar
- 1 tsp cane sugar
- 1/2 tsp smoked paprika
Preparation
With a sharp knife score a x in the curved side of the chestnut shell
The cuts should be at least 1,5 cm long and should score all the way through the shell
Fill a big saucepan with water and a little salt and bring to a boil
Add in the chestnuts and cook for 15 minutes
Drain water chestnuts and rinse with cold water
Peel chestnuts and set aside
Preheat the oven to 200°c/400f
Finely slice shiitake mushrooms
Make a marinade by combine sesame oil, tamari, apple vinegar, sugar and smoked paprika
Mix with the mushrooms afterwards
Spread mushrooms onto a parchment paper lined baking sheet and bake for 25-30 min
Toss mushrooms after half of the baking time
Cut carrots, celery and leek into thin slices
Transfer the green part of the leek to a small bowl and set aside
Core and cube the apple, peel and mince garlic clove
In a big saucepan heat up the olive oil
Add the carrots, celery, leek and garlic and fry for 2 min
Then add apple and chestnuts and fry for another 5 min
Season with thyme and salt and add water
Cover with a lid and let simmer for at least 20 min
Mix in the plant-based cream, apple vinegar and blend soup with a hand blender until creamy
Adjust thickness with water, add salt and pepper to taste
Serve soup with fresh leek, shiitake bacon and a drizzle of plant-based cream
