Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 51.11
- Health score: 9.00
- Weight Watcher points: 16.00
Summary
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. Try Wild mushroom lasagne with a parmesan cream, Chestnut and Wild Mushroom Stuffing, and Wild Mushroom, Chestnut & Sausage Stuffing for similar recipes.
Ingredients
bacon0.5 ounce
extra virgin olive oil0.25 cup
carrots0.25 cup
turnips0.25 cup
onion0.25 cup
celery0.25 cup
kosher salt and pepper8 servings
mushrooms1.5 pounds
porcini soaked in0.25 cup
chicken stock1 quart
bouquet garni8 servings
chestnuts0.25 pound
shallot1
white wine0.5 cup
bay leaf1
thyme1 sprig
water8 servings
salt and pepper8 servings
heavy cream2 cups
parmigiano reggiano0.5 cup
pear6 tablespoons- celery6 tablespoons
Instructions
Step 1
In a large soup pot, render the pancetta/bacon with 2 tablespoons olive oil over medium heat.
Step 2
Add the carrots, turnips, onions and celery, season with salt and pepper and cook 8 minutes or until tender and slightly caramelized.
Step 3
Add the mushrooms and cook 15 minutes until tender and dry.
Step 4
Add the sherry and deglaze the pan.
Step 5
Add the chicken stock and bouquet garni and simmer 30 minutes.
Step 6
Remove the pancetta and bouquet garni and puree until smooth.
Step 7
Meanwhile, heat 2 tablespoons olive oil in a saute pan.
Step 8
Add the chestnuts, season with salt and pepper, and cook 10 minutes or until golden brown.
Step 9
Add the shallot and cook 5 minutes.
Step 10
Add the white wine, bay leaves and thyme and reduce halfway.
Step 11
Add water to just cover the chestnuts. Cover with a round of parchment paper and cook 12 minutes or until tender.
Step 12
Remove herbs and puree until smooth.
Step 13
Mix the two purees together. Taste and adjust seasoning.
Step 14
To 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.
Step 15
To 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.
Step 16
Mix the diced pear, cheese and celery together. Top the soup with the diced mixture.
Step 17
A 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.
Categories
Dish Types: soup, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, primal
Occasions: fall, winter