Roasted Chestnut & Mushroom Soup
Portobello mushroom & toasted chestnut soup - liquid velvet, if you will... elephant grey. Using chestnuts to thicken gives this soup an extraordinarily luxurious texture... it’s the creamiest soup imaginable with autumn feels smack on point.
This recipe serves 2.
5 mins prep
30 mins cooking
Kit list: small saucepan, high-powered blender/hand-blender/nutribullet
180g sliced portobello mushrooms
50g chestnuts (packet is fine)
500ml hazelnut milk - @plenishdrinks
1/2 brown onion, diced
2 stalks celery, diced
1 clove garlic, crushed
8 sprigs of thyme, stripped
Salt + pepper
Chopped hazelnuts, to garnish.
Preheat the oven to 170.
Lightly crush the chestnuts and toast for 8 mins. (Toast the hazelnuts for garnish simultaneously).
Heat the olive oil in a medium saucepan over a moderate heat.
Sauté the onion, celery & garlic for 10 minutes to soften.
Add the thyme leaves, sliced mushrooms and roasted chestnuts.
Continue cooking for 8 minutes then add the hazelnut milk and turn the heat down.
Bring things up to simmer gently (rapid boiling will split the nut milk), and simmer the soup for 1 minute only.
Transfer to a high-power blender and whizz until achieving that liquid velvet texture.
Drizzle with a little extra virgin olive oil, and scatter with toasted hazelnuts.
(Vegan-) buttered toast at the ready for dunking people!