Cream of mushroom and chestnut soup with tasty croutons
Preparation time: 60 minutes
Ingredients for 4 people
For the creamy soup
- 300 g pre-boiled and peeled chestnuts
- 300 g potatoes
- 20 g dried porcini mushrooms Ghiotto Galfrè
- 1/2 leek
- approx. 600 ml vegetable stock
- 2 tablespoons porcini mushroom cream
- 1 cup fresh cream
- extra virgin olive oil
- salt and pepper
- 1 sprig of rosemary
- 2 slices of homemade bread
- one garlic clove
- fresh parsley
Rehydrate the dried porcini in half a glass of lukewarm water. Thinly slice the leek and fry it with a little oil in a saucepan. Add the chestnuts and let them brown for a couple of minutes. Then add the diced potatoes, drained porcini mushrooms and stock. Bring to a gentle boil and leave to cook for about 30 minutes. If necessary, add more hot broth while cooking.
Meanwhile, prepare the croutons. Rub the bread with the garlic clove divided in half, then cut it into cubes. Transfer to a baking tray lined with baking paper, drizzle the croutons with a generous amount of oil. Bake in a hot oven at 180° for 10 minutes or until golden brown.
Keep aside. Blend the soup with an immersion blender and adjust the salt and pepper. For an extra creamy touch, add 2 tablespoons of porcini mushroom cream and the fresh cream. Stir well. Serve the soup in individual bowls, completing each dish with crispy croutons, a drizzle of oil and chopped parsley.