A stunning, winter warming soup that celebrates the flavours of Australian Chestnuts and mushrooms. Sever this soup with some toasted garlic bread to
Chestnut and Mushroom Soup
1 tbs olive oil
1 medium leek, trimmed, halved lengthways and finely sliced
350g button mushrooms, diced
400g roasted chestnuts
5 cups chicken stock
Cream or natural Greek-style yoghurt, to serve
1.Preheat oven to 200°C (180°C fan-forced). Cut a shallow cross into the flat side of each chestnut shell
2.Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
3.Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
1.Heat oil in large saucepan over medium heat. Add leek and cook, stirring often, for 3-4 minutes until tender. Add mushrooms and cook, stirring often, for 3 minutes until softening. Stir in chestnuts and stock, cover and bring to the boil
2.Reduce heat and gently simmer, uncovered, for 30-35 minutes or until chestnuts are soft. Remove from heat
3.Using a hand blender, blend soup until smooth. Simmer over low heat until hot. Season to taste. Ladle into serving bowls. Drizzle with cream or top with a dollop of yoghurt and serve. Top with pan-fried sliced chestnuts for a crunchy garnish, if desired.
Tips & Hints:
This soup thickens on standing, if necessary, add extra stock.