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!
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
1 tablespoon creme fraiche
salt and pepper
Recipe was taken from the book ‘Exploring Taste and Flavor’ by Tom Kime.