Mushroom & Chestnut Soup


Half a white onion, peeled and thinly sliced
25 grams of fresh chilli, de-seeded and roughly chopped
150 grams chesnuts (vacuum packed are fine)
Fresh chives, snipped into tiny pieces
Sprig of parsley to serve


In a pan heat up a glug of olive oil and then add the sliced onions and the chilli. Sweat for about 5 minutes and then add the mushrooms, cook for a further 5 minutes before adding the chicken stock and the fresh thyme. Simmer for 10 minutes.
Add the chestnuts and simmer for a further 10 minutes. Remove from the heat and blend until smooth in a food processor. Return to the pan and stir in the cream and snipped chives, keep warm while you cook the pancetta. You can make the soup in advance and keep it in a container until it is needed but the pancetta is better cooked fresh just before you need it so it keeps it heat and crispness.
In a hot frying pan fry the pancetta. Don’t add any additional fat. While the pancetta is cooking some of its fat will cook out, drain this off at intervals as you don’t want this running into your creamy soup. When the pancetta is golden and crispy it is ready.
Serve the soup in warm bowls, topped with the crispy pancetta and, if you are feeling fancy, with a little sprig of parsley.




This recipe is an adaptation of a Sophie Dahl recipe from her book the Voluptuous Miss Dahl.




Sunday, May 30, 2010 - 11:01am


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