Creamy Chestnut Soup with Shiitake Mushrooms
45 min
Under an hour
Sezamo
Preparation method
Preparing the creamy soup
Clean the leek and cut it into rounds. In a spacious pot, melt 2 tablespoons of butter and sauté the leek until translucent. Add the fresh thyme sprigs and crushed garlic, then leave on the heat for another minute to release the aromas.
Add the pre-cooked chestnuts to the pot and pour in the vegetable broth. Let everything simmer over low heat, covered, for about 30 minutes, so that the flavors meld together.
After 30 minutes, remove the thyme sprigs from the soup. Use an immersion blender to blend the soup until you get a perfectly smooth and creamy consistency.
Chef's tip
For an even finer texture, you can pass the soup through a sieve after blending. If you want a more intense mushroom flavor, you can add some dried and rehydrated shiitake mushrooms directly to the soup during simmering.
Ingredients
Nutritional values
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