Creamy Chestnut and Mushroom Soup
Ingredients
- 600g cooked chestnuts
- 3 small potatoes
- 1 shallot
- 200g mushrooms
- 1l vegetable broth
- Margarine
- 100ml white wine
- Salt, pepper
- 1 branch thyme
- 4 tablespoons soy cream
- Handful roasted pumpkin seeds
- Handful parsley
Preparation
Slice crosses in the chestnuts.
Preheat the oven to 180 degrees and place a cup of water in the oven.
Bake the chestnuts for twenty minutes.
Peel the chestnuts.
Chop the chestnuts, shallot, potatoes, and mushrooms into cubes.
Fry the shallot in a pot with margarine.
Add the potato, chestnuts, and mushrooms.
Season with salt.
Deglaze with white wine.
Add the vegetable broth.
Cook for twenty minutes.
Add the thyme for a minute and then remove the herb.
Puree the mixture.
Add soy cream and season with salt and pepper.
Decorate with roasted pumpkin seeds, more cream, and parsley.