Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears
Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears is a gluten free and primal recipe with 8 servings. One serving contains 416 calories, 11g of protein, and 33g of fat. For $2.19 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of bacon, salt and pepper, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a reasonably priced hor d'oeuvre. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad.
Diets
Ingredients
bacon
0.5 ounce
extra virgin olive oil
0.25 cup
carrots
0.25 cup
turnips
0.25 cup
onion
0.25 cup
celery
0.25 cup
kosher salt and pepper
8 servings
mushrooms
1.5 pounds
porcini soaked in
0.25 cup
chicken stock
1 quart
bouquet garni
8 servings
chestnuts
0.25 pound
shallot
1
white wine
0.5 cup
bay leaf
1
thyme
1 sprig
water
8 servings
salt and pepper
8 servings
heavy cream
2 cups
parmigiano reggiano
0.5 cup
pear
6 tablespoons
celery
6 tablespoons
Cooking in Steps
-
1In a large soup pot, render the pancetta/bacon with 2 tablespoons olive oil over medium heat.
olive oil
pancetta
bacon
pot -
2Add the carrots, turnips, onions and celery, season with salt and pepper and cook 8 minutes or until tender and slightly caramelized.
salt and pepper
carrot
turnip
celery
onion
-
3Add the mushrooms and cook 15 minutes until tender and dry.
mushrooms
-
4Add the sherry and deglaze the pan.
sherry
frying pan -
5Add the chicken stock and bouquet garni and simmer 30 minutes.
bouquet garni
chicken stock
-
6Remove the pancetta and bouquet garni and puree until smooth.
bouquet garni
pancetta
-
7Meanwhile, heat 2 tablespoons olive oil in a saute pan.
olive oil
frying pan -
8Add the chestnuts, season with salt and pepper, and cook 10 minutes or until golden brown.
salt and pepper
chestnuts
-
9Add the shallot and cook 5 minutes.
shallot
-
10Add the white wine, bay leaves and thyme and reduce halfway.
bay leaves
white wine
thyme
-
11Add water to just cover the chestnuts. Cover with a round of parchment paper and cook 12 minutes or until tender.
chestnuts
water
baking paper -
12Remove herbs and puree until smooth.
herbs
-
13Mix the two purees together. Taste and adjust seasoning.
seasoning
-
14To make the Parmesan cream, heat the cream in a small saucepan over medium heat. As soon as the cream is warm, whisk in the Parmesan cheese until it has completely melted. Season with salt and pepper and keep warm.
parmesan
salt and pepper
cream
sauce pan
whisk -
15To serve, put a quarter-cup Parmesan cream in the bottom of a warm soup bowl. Carefully pour the mushroom chestnut soup in the center of the cream. The cream should move up the side of the bowl, forming a white rim around the dark soup.
chestnuts
mushrooms
parmesan
cream
bowl -
16Mix the diced pear, cheese and celery together. Top the soup with the diced mixture.
celery
cheese
pear
-
17A bouquet garni is a combination of herbs bundled in cheesecloth or tied with a string and used to flavor soup, stocks and sauces. I bunched together fresh thyme, sage, dried bay leaves and rosemary. You can also add dried or fresh marjoram, celery leaves or leek to your bundle.
dried bay leaves
fresh marjoram
bouquet garni
celery leaves
fresh thyme
rosemary
herbs
leek
sage
cheesecloth
