Chestnut and mushroom cream soup is an energizing dish with a high fiber content. For this recipe, we've selected dried chestnuts to take advantage of time-honored wisdom, a process highly recommended for colon health as they are easily digestible. We'll also use dried mushrooms, rich in protein and vitamins B3, B6, and B9, and readily available year-round. This chestnut and mushroom cream soup has a pleasant flavor; this combination of ingredients is ideal for warming up during the colder months. In addition to mushrooms and chestnuts, we'll use leek, garlic, and potatoes. This delicious soup is recommended for dinner as it's a light dish and can be served with toasted bread or croutons.
Ingredients (4 servings):- 150g dried chestnuts
- 25g dried mushrooms
- 1 leek
- 1 clove of garlic
- 1 small potato
- 400 ml of the water used to soak the mushrooms
- 1.5 liters of water
- Salt
- Oil
- Black sesame
- Ground black pepper
Preparation (12 hours of soaking + approximately 60 minutes of preparation):
1. Wash the dried chestnuts and soak them for about 12 hours. After 12 hours:
2. Wash the mushrooms and soak them in 400 ml of water.
3. Wash the leek and the potato.
4. Discard the water from the chestnuts, wash them and remove any skins they may contain.
5. Peel and chop the leek and garlic and sauté in a pot for about 3 minutes.
6. Add the mushrooms and salt. Let it cook for about 2 minutes.
7. Add the chestnuts to the pot and cover with 400 ml of the mushroom soaking water and 1,300 ml of water. Salt to taste.
8. Boil for about 30 minutes.
9. Peel the potato, cut it and add it to the pot.
10. Let it boil for about 15 more minutes.
11. Adjust the salt if necessary.
12. Blend until you obtain a smooth cream. You can pass it through a food mill if you want an even smoother cream.
13. Serve with a sprinkle of black sesame seeds and freshly ground pepper. Enjoy!