Sig's Mushroom and roasted Chestnut soup seasoned with Cayen
Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, sig's mushroom and roasted chestnut soup seasoned with cayen. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is something which I’ve loved my whole life.

Return the processed soup back to the remaining soup in pan and gently stir in the cream. Season with salt,cayenne pepper to taste and coriander,and add remaining chestnuts for texture. Heat the olive oil in a large soup pot over medium heat.

To begin with this recipe, we have to first prepare a few ingredients. You can have sig's mushroom and roasted chestnut soup seasoned with cayen using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
  1. Prepare 25 grams dried porcini mushrooms,soaked
  2. Prepare 2 small leeks finely chopped
  3. Prepare 2 large shallot
  4. Make ready 30 ml olive oil
  5. Make ready 15 grams butter
  6. Take 1 clove garlic chopped
  7. Take 250 grams fresh wild or fresh brown mushrooms
  8. Prepare 1.2 ltr vegetable stock
  9. Prepare 100 grams peeled and roasted chestnuts
  10. Make ready 150 ml double or thick cream
  11. Get 1 pinch cayenne pepper to taste
  12. Get 1 tbsp finely chopped fresh coriander
  13. Take 2 pinch salt or salt substitute

Mix in the Chestnut Puree, and heat for a few more minutes before removing from the heat and liquidising. Return back to the heat and stir in the cream, bring the soup back up to boil. Combine onion, carrot, and oil on pan; toss to coat vegetables. Add to chestnuts; stir in broth.

Steps to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
  1. Put the dried mushrooms in a bowl and add 1 cup of warm water to soak them for about 30 minutes,lift out mushrooms and squeeze as much of the liquid back into bowl,reserve liquid and finaly chop mushrooms.Heat oil in saucepanadd the chopped shallots,garlic and chopped leeks, cook gently for five minutes until soft.
  2. Finely chop the fresh mushrooms and half of the chestnuts add to pan and stir for a few minutes until they start to soften.Pour into the stock,add porcini mushrooms and bring to boil,add the dried mushroom liquid you reserved and season soup.Lower the heat and simmer for 30 minutes
  3. Pour about 3/4 of soup into blender and process until smooth. Return the processed soup back to the remaining soup in pan and gently stir in the cream.Heat through. Season with salt,cayenne pepper to taste and coriander,and add remaining chestnuts for texture.
  4. Another soup created by me

Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN. Add the roasted chestnuts and chicken stock and bring to a simmer. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through.

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