| Recipe of Velvety Autumn Cream Ingredients350 g of chestnuts40 g of butter1 tablespoon of tomato paste80 cl of vegetable stock150 g of fresh porcini mushrooms10 cl of cream1 tablespoon of chopped dried porcini mushrooms1 tablespoon of chopped fresh thyme 4 sprigs for garnish, pepper PreparationPreheat the oven to 210 °C. Make a cross-shaped incision on the skin of the chestnuts, place them on a plate and toast them in the oven for 20 minutes, until the skin bursts. Peel the warm chestnuts, taking care to eliminate even the inner skin. In a saucepan melt 20 g of butter, brown the chestnuts, add the tomato paste and stir for 2 minutes. Pour the broth into the saucepan, salt, pepper and seasoned with chopped dried porcini mushrooms. Cook the preparation for 40 minutes, then blend thoroughly and simmer without lid for a few moments. Dry the fresh porcini mushrooms with a damp cloth and cut them into slices. Melt the remaining butter in a non-stick pan and brown the porcini mushrooms over medium heat, stirring. Chop half the porcini mushrooms and pour them into the soup. Mix the cream with the whisk and incorporate it. Pour the soup into hot plates, add the remaining porcini mushrooms and chopped thyme and serve it with 1 sprig of thyme to garnish. |
