February 2014 - Mushroom-Chestnut-Soup

Mushroom-Chestnut-Soup

(serves eight)

Ingredients:

20 g butter

1 tbsp olive oil

one large onion, chopped

3 cloves garlic, finely chopped

750 g chestnut or button mushrooms, cleaned and sliced

200 g chestnuts, cooked and chopped

150 ml Sherry

750 ml chicken stock

150 ml cream

60 g Chorizo, chopped

Flat-leaf parsley or sage, chopped

truffle oil (optional)

Method:

Melt butter and olive oil in a large casserole, add onion and garlic and cook gently for 10 minutes until soft. Add the mushrooms and chestnut pieces and increase the heat. Fry for 10 minutes, until most of the liquid has evaporated. Add Sherry and cook for a further couple of minutes. Pour in stock and cook covered over low heat for 10 minutes more.

Leave to cool for a bit, then add the cream and whizz in a food processor until smooth. This can be prepared in advance.

To serve, gently reheat the soup. In the meantime fry the chorizo bits in a non-stick pan until crispy and drain the fat. Add the herbs and stir together.

Divide between soup bowls, decorate with chorizo and freshly milled pepper and drizzle with a few drops of truffle oil, if using.