Roast Chestnut and Mushroom Soup with Horesradish and Rocket Cream

What an amazing recipe.  Join me tonight to make this amazing meal of healing and health!  Wellness Wednesday! Start now on your journey to wellness!

Roast Chestnut and Mushroom Soup with horseradish and Rocket Cream

Use wild mushrooms to get the most benefit!

Preheat oven to 220C/425F. To make the horseradish cream, combine the horseradish with the lemon juice and the rocket and then mix in the mascarpone and creme fraicche, seasoning to taset.e   If making in advance, chill in the fridge until ready to use.

Combine the mushrooms, chestnuts, thyme, garlic, chili, and shallots in a  large roasting pan.  Drizzle  with olive oil and season with salt and pepper.  Mix together until well combined and roast for 12 minutes.  

Blend the mixture in batches in the food processor until nearly smooth. Return the mixture to the pan with the creme fraiche and stir until heated through. 

Serve in individual bowls with a dollop of horseradish and rocket cream on top!

YUMMMMMM!!!

For the Soup

1kg mushrooms, skinned

150g chestnuts, boiled and peeled

8 sprigs of thyme

2 garlic cloves, crushed

1 red chilli, finely chopped

8 small shallots, finely chopped

4 tablespoons olive oil

salt and pepper to taste

2 liters vegetable or chicken stock (homemade preferably)

2 tablespoons of creme fraiche

For the Horseradish and rocket cream

3cm piece of horseradish root, peeled and finely grated

juice of 1 lemon

i bunch of rocket, roughly chopped

150g mascarpone

1 tablespoon creme fraiche

salt and pepper

 

Recipe was taken from the book ‘Exploring Taste and Flavor’ by Tom Kime.

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