Chestnut soup with fresh raspberries, mushrooms and hazelnuts

Nadine Koehle

Serves 6

Ingredients

• 1kg chestnuts
• 1 litre vegetable stock
• 1 carton fresh cream
• Knob of butter
• A pinch of cinnamon, sugar, salt, pepper
• White wine or prosecco

For the topping:

• 6 mushrooms,
• 1 small onion,
• 1 punnet fresh raspberries (or frozen if you can't get fresh ones) pureed
• Icing sugar
• Crushed hazelnuts
• Hazelnut oil

Method

1.     Cut into the chestnuts on the rounded side and cook them in water for approximately 30 minutes.

2.     Squeeze them out of the skin while they are still warm, as that is when it is easiest.

3.     Heat up the stock, add the mashed chestnuts.

4.     Puree with a blender, add cream, heat it up slightly.

5.     Finish it with little pieces of cold butter to bind it and season with salt, pepper and a hint of cinnamon.

6.     Add a splash of white wine or prosecco and puree it a last time so it gets frothy.

In the meantime, add the mushroom and onions to a hot pan.

7.     Season with a hint of icing sugar to caramelise.

8.     Add the crushed hazelnuts.

Put the soup in bowls, add the topping, drizzle with pureed raspberries and finish with just a hint of hazelnut oil on top.

Get more of Nadine's recipes on www.nadisunshine.com.