Ingredients
- 600 g cooked chestnuts (jar or vacuum-packed)
- 500 g button mushrooms
- 1 white onion
- 30 g butter
- 200 ml whipping cream
- Fresh thyme
- 1 vegetable stock cube
- Salt & pepper
Instructions
- Brush and slice the mushrooms. Coarsely crush the chestnuts. Peel and chop the onion.
- Melt the butter in a casserole dish. Brown the mushrooms and chestnuts over a high heat. Season with salt and pepper. Remove 3 tbsp of the mixture for decoration. Add the onion and sweat without browning for 2 minutes. Crumble in the stock cube and top up with water. Cover and cook for 20 minutes.
- At the end of the cooking time, remove some of the stock from the pan (to adjust the texture of the velouté later). Blend with a hand blender or blender until smooth. Pour in the cream and blend again to combine.
- Season and reheat if necessary. Divide between soup plates or bowls and garnish with the reserved chestnut/mushroom mixture and thyme.
Wine Pairing
VIGNUM, Riesling Wormeldange Koeppchen, Grand Premier Cru
The minerality and freshness of this white wine perfectly balance this dish.
