Soups
Mushroom and chestnut velouté
Autumn in a bowl: boiled chestnuts, king oysters, thyme and a spoonful of plant-based cream.
Time35 min
Servings4 people
DifficultyMedium
Ingredients
400 g king oyster mushrooms
200 g boiled chestnuts
1 leek
800 ml vegetable stock
2 tbsp plant-based cream
Thyme, oil, salt
Method
1
Slice the leek and soften it in the oil for 6 minutes on low heat.
2
Add the mushrooms in pieces and the thyme, brown for 5 minutes.
3
Add the crumbled chestnuts and the hot stock, cook 15 minutes.
4
Blend, keeping a few whole chestnuts aside for the finish.
5
Adjust the salt, add the cream and serve with broken chestnuts and fresh thyme.
Tip
For a more refined result, strain the velouté through a fine sieve before serving.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
