Chestnuts, mushrooms and truffle soup. This dish speaks of late autumn, of cosy evenings in with the family gathered around the fireplace.
It also brings up memories of childhood precisely when I used to go to the woods in the mountains to collect chestnuts. We would then go home and roast them. Roasted chestnuts are so popular in Italy and they are incredibly addictive too. They are very nutritious, low in fat and a source of vitamin C and minerals.
Using chestnuts I made a smooth and tasty soup topped with crunchy bacon but of course if you are vegetarian you can leave the bacon out, it will be just as good. The final touch of truffle oil is what's makes this soup tick. It is a mixture of deep earthy flavours which combined together result in what I would confidently describe as gourmet food.
Again for this recipe I have used Pomora olive oil and their truffle olive oil. When I poured the truffle oil onto the soup you could smell truffle all around the room! Such was the intensity of it. Truffle is aphrodisiac in my opinion, it kind of sends you straight to heaven and you will grow to love it more and more.
I am absolutely delighted of my collaboration with Pomora as this is in my humble opinion such a good quality olive oil.
With Pomora you can adopt your own Italian olive tree and get the olive oil straight from that tree. You'll receive your Adoption Pack with a certificate showing your tree and a booklet of information about it. Each quarter you'll receive a shipment of 3x250ml tins of oil straight from your tree alternating between a plain oil quarter and a flavoured oil quarter. The oil comes from two award-winning growers: Carmelo from Sicily or Antonio from Campania.
For this soup you can use ready cooked chestnuts if you are short of time. I have used fresh ones as they are easily available where I live.
- Prep Time : 35 minutes
- Cook Time : 45 minutes
- Yield : 4
- fresh mushrooms - 200 g - 2 cups
- cooked chestnuts - 300 g (or 400 g raw) - slightly less than 2 and 1/2 cups
- onion - 1
- carrot - 1 large
- celery - 1 stick
- vegetable broth - 1 Liter - 1.05 qt
- rosemary - 1 stick
- Pomora olive oil
- salt and pepper
- To garnish:
- bacon - 4 streaks
- Pomora truffle olive oil - to drizzle
- fresh button mushrooms or porcini - 4
If you are using fresh chestnuts make an incision on the flat side of the chestnut with the tip of the knife and put them in a sauce pan, cover them with cold water and boil them for 30 minutes. With a pressure cooker it will take 15 minutes. Drain and peel them straight away using a pair of gloves otherwise it will be difficult to remove the skins when the chestnuts are cold.
Clean the mushrooms with a damp cloth then roughly chop them. Finely chop the rosemary needles.
Finely chop the onion, the carrot and the celery. In a pan stir fry them for a couple of minutes with 2 tsbp of olive oil. Add the mushrooms with the broth, the rosemary, salt and pepper and cook for 25 minutes with the lid on over a medium to low heat.
Add the cooked chestnuts and whiz. You can add a little extra hot broth if you prefer a more runny consistency to your soup. Add 2 tbsp of olive oil and stir well.
Slice the button mushrooms and stir fry them in a pan with a drizzle of olive oil until golden turning them on both sides. Cook the bacon streaks on a very hot pan until crispy.
Serve the soup with the mushrooms, the cruncy bacon and a drizzle of truffle oil.
This post is sponsored by Pomora, all opinions are my own.