Chestnut and Porcini Soup - Featured Recipe -
Featured Recipes

Chestnut and Porcini Soup

photo by nociveglia
My father owned a restaurant, "Cochon de Lait,” in France. We used to cook together, and this was one of my favorite dishes. He and I would go hunting in a local forest for the mushrooms. He taught me how to cook and the importance of using the freshest ingredients possible.
Categories: French, French-American, Soups, Vegetables
photo by nociveglia
Step 1
1 yellow onion • medium diced
1 lb porcini mushrooms • cleaned and quartered
1 lb white mushrooms • cleaned and quartered
2 clove garlic • diced
18 tbsp chestnuts
1/2 cup white wine
5 1/4 cup chicken stock
salt and pepper to taste
1/2 cup heavy cream
1 tbsp black truffle oil
2 tbsp olive oil
1 bouquet of thyme
In a medium stock pot sweat onions in olive oil until translucent, then add chopped garlic and thyme. Add 1/3 of mushrooms and cook them until sweated out. Keep adding in 1/3 portions until all mushrooms are cooked. Once mushrooms have evaporated and have started to caramelize, deglaze with white wine. After all alcohol in wine has evaporated add chestnuts. Cover with chicken stock and season with salt and pepper. Bring to a boil, then turn down to a simmer. Cook for 30-45 min.

Remove from heat and add truffle oil.

Place small amounts in a blender, add a splash of cream each time and blend until smooth. Repeat this process until all is blended use a whisk to mix all the batches together. Check for seasoning and serve hot. Garnish with cardamom.

Recipe courtesy of Chef de Cuisine Patrick Ponsaty, Mistral at Loews Coronado Bay Resort, San Diego, CA


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