Cep and Chestnut Soup
Cook Time 30 minutes
Servings 4
Ingredients
50g butter
1 French shallot, sliced
¼ of a torn bay leaf
350 g fresh cep mushrooms (also known as porcini) trimmed and dirt brushed off and chopped *
1 cup fresh, frozen or canned chestnuts, blanch then shell removed and peeled, thinly sliced
1.5L chicken or vegetable stock
Salt and pepper, to taste
100ml creme fraiche
Method
In a pot over a medium heat, melt butter and sweat off shallots and bay leaf. Once the shallots are soft add all the mushrooms and cook for 5-10 minutes until light golden and soft.
Add the chestnut (reserving a little for garnish) and stock, place the lid on and bring to a boil, then reduce to low heat and simmer for a further 15-20 minutes or until chestnuts are softened.
Remove bay leaf and blend with a stick blender until silky smooth.
Serve in a shallow bowl with a drizzle of extra creme fraiche, olive oil, chopped chestnuts and an optional garnish of thyme.
*Fresh cep are hard to come by in Australia. Substitute with 20g of dried porcini rehydrated in warm water and also add 300 g of any other mushroom of your choice.