Honey mushroom and chestnut soup
Ingredients for 4 people:
|
First courses 180 minutes
Average
Saucepan, Pan, Mixer |
Preparation
- Peel and peel 400 grams of chestnuts and cook in lightly salted water.
- While the chestnuts are on with the cooking, clean and wash 200g of honey mushrooms,washed and dried once we're going to sauté in a pan with two tablespoons ofextra virgin olive oil and a clove of garlic, salt and parsley and set aside.
- Check the cooking add water chestnuts and taking care to keep the chestnutsalways immersed in water.
- Once cooked, drain and keep a little 'part of the cooking water, mix and add water chestnuts cooking.
- Heat the puree of chestnutsin a pan, season with salt and pepper to taste and you can add a little 'fresh cream.
- Put the chestnut puree in a soup plate, add the nails in the center previouslyheated, decorate with a sprig of parsley and a drizzle of extra virgin olive oil.
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