Tuesday 11th August 2020
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Serves 8
Preparation time: 10 minutes
Cooking Time: 40 minutes

Ingredients
1 large onion – finely chopped
1 celery stalk – finely chopped
2 large carrots – finely chopped
Approx 10 chestnut mushrooms – chopped
1x 250g tin of chestnut puree (not the sweetened kind)
2 pints of good quality vegetable stock

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Recipe by Dominic Franks, Belleau Kitchen

METHOD
In a large pan, sauté the onions, celery and carrots in butter until soft and the onions are beginning to turn translucent.

Add the chopped mushrooms, stir and then place the lid on the pan and let them sweat down for 10 minutes.

Add the stock and then the chestnut puree, let it simmer for 25 minutes before blitzing with a hand blender.

Serve in a small coffee cup with a swirl of single cream.

Feeds 8, served in small cups.

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