Chestnuts always evoke the spirit of Autumn within me.
Parks are bursting with vibrant colored trees. I’m enjoying a walk, breathing in that fresh air after November’s rain.Vendors are roasting chestnuts on the streets, serving them in a corn made from newspaper. I am overflowing with memories and this picture transports me back to university years.
We are deep in the Autumn and that means the end of outdoor eating.
So, it is a high time for warm chestnut mushroom soup. Once you try it, you’ll be delighted with its nutty aroma and wonderful melange of mild chestnut together with sharper celery and parsley taste.
- 1/2 kg chestnuts puree
- 25 dg portobello mushrooms, sliced (mature brown champignon)
- 1 big celery root, sliced
- 2-3 parsley roots, sliced
- 2 big onions, sliced (personally I like to combine red and yellow onion)
- 1 parsnip, sliced (optional)
- 2 tbs butter (if possible flavored with garlic and parsley)
- 2-3 spoons chives, chopped for garnish (depends on you)
- salt to taste
- pepper to taste
- Heat the butter in a large sauce pan at medium heat for few minutes. Add the sliced onions, celery root, parsley root, parsnip and cook for 5-10 minutes, covered, stirring until softened.
- Than add sliced mushrooms and 1 cup warm water just to cover all the ingredients. Cook for further 10 minutes covered, stir occasionally.
- Finally stir in chestnut puree and add 3-4 cups warm water.
- Reduce the heat and cook it for next 15-20 minutes.
- Leave it to cool a bit, add salt and pepper, than process in food processor until smooth.
Garnish with the chopped chives,(or parsley) be generous with it as it will emphasize delicate taste of the soup.
Start eating slowly as the soup may still be very hot 🙂 .