Morel and Chestnut Soup
- Preparation: 60 min
- Cooking: 30 min
- Portions: 4
Ingredients
- 40 g of dried morels
- 300 g peeled chestnuts
- a few strips of bacon
- A bit of parsley (optional)
- 3 tablespoons of fresh cream
Preparation
Soak the morels in lukewarm water for 20 min; remove the morels, keeping the water and filtering it into a pot
Heat the pot under a medium flame for 30 min (to concentrate the taste)
In a pan, sauté the chestnuts and bacon for a few minutes
Add the morel water and ¼ of the morels to the pan, cover, and continue cooking for 5 mn; Stir and mix well
At the same time, sauté the remaining morels in butter for a few minutes
Then add these morels to the chestnut mix with 3 tablespoons of fresh cream; Keep cooking on a low flame for 5-10 mn while occasionally stirring
Add parsley and serve hot
