Chestnut Mushroom Soup with Parmesan Croutons
A hearty chestnut-mushroom soup to keep you warm and cozy during the bleak winter days. Homemade parmesan croutons are optional but oh, so delightful!
Equipment
- Food processor or immersion hand blender
Ingredients
- 3 tbsp olive oil extra virgin
- 8.8 oz diced onions red/yellow/white or shallots (250 g)
- 15.87 oz white mushrooms sliced (400 g)
- 10.58 oz chestnuts boiled, roughly chopped (300 g)
- 2 tsp thyme fresh, chopped
- 59.17 Fl. oz vegetable stock (1750 ml)
- 4 tbsp light cream or soy cream
- salt & freshly ground pepper
For the croutons (optional)
- 4 cups bread white or wholegrain
- 3 tbsp olive oil extra virgin
- 3 tbsp Parmesan grated
- ½ tsp garlic fresh, minced
- 2 tsp thyme fresh, chopped (optional)
Instructions
- In a pot, sauté the onion and mushrooms in olive oil over medium heat.
- Add the chestnuts, thyme, and 50.72 Fl. oz of vegetable stock (1500 ml). Let the soup boil for 15-20 minutes.
- Transfer the soup (in batches) to a food processor or use a hand blender to process, slowly adding the remaining stock (8.45 Fl. oz/250 ml) until it becomes creamy.
- Transfer back to the pot, add cream, salt & pepper, and stir over low heat for 3-4 minutes.
- Serve with homemade parmesan croutons.
How to make Homemade Parmesan Croutons:
- Cut some bread into cubes—feel free to leave the crusts on.
- Preheat the oven to 375 °F (180 °C).
- In a large bowl, toss the bread cubes with olive oil, Parmesan, garlic, and thyme.
- Use a rimmed baking sheet lined with parchment paper or nonstick cooking spray.
- Spread the croutons on the baking sheet, leaving some space between them.
- Bake for about 8 to 10 minutes until the outside is lightly browned and crisp. The middle should still be a tad soft.
- Remove from the sheet and let cool.