Sig's Mushroom and roasted Chestnut soup seasoned with Cayen. Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! Check Out Roasting Chestnut on eBay.
Season with salt,cayenne pepper to taste and coriander,and add remaining chestnuts for texture. Cool, then peel the chestnuts, set aside. Heat the oil in a large heavy-based pan Peel and chop the onion and slice the celery sticks finely.
Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, sig's mushroom and roasted chestnut soup seasoned with cayen. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! Check Out Roasting Chestnut on eBay.
Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is one of the most well liked of current trending foods on earth. It's simple, it's quick, it tastes yummy. It's appreciated by millions daily. Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is something which I've loved my entire life. They're nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. 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:
- {Make ready 25 grams of dried porcini mushrooms,soaked.
- {Take 2 of small leeks finely chopped.
- {Get 2 of large shallot.
- {Prepare 30 ml of olive oil.
- {Make ready 15 grams of butter.
- {Get 1 clove of garlic chopped.
- {Get 250 grams of fresh wild or fresh brown mushrooms.
- {Prepare 1.2 ltr of vegetable stock.
- {Make ready 100 grams of peeled and roasted chestnuts.
- {Prepare 150 ml of double or thick cream.
- {Make ready 1 pinch of cayenne pepper to taste.
- {Prepare 1 tbsp of finely chopped fresh coriander.
- {Get 2 pinch of salt or salt substitute.
Add to the pan together with the dried mushrooms and season with salt and pepper. If you are using dried thyme, add it at this stage. Add the chestnuts long enough to warm them through. Add the stock and blitz with a hand blender until you have no large lumps (although you can take out a few slices of mushroom and re-add them after blending to add texture).
Steps to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
- 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..
- 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.
- 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..
- Another soup created by me.
Add the rosemary and simmer until heated through. Stir in the cream and season, leave to warm through. Cool, then peel the chestnuts, set aside. Remove from heat; Using a hand blender, blend soup until smooth. Recipe adapted from 'Roast Chestnut and Mushroom Soup' from A Soup for Every Day from Covent Garden.
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