Cream of Chestnut Soup with Oat Drink, Mushroom Toast and Pedro Ximénez

  • Yield : 6
  • Servings : 6
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

For this Christmas we’re going to propose different, highly varied menus. We’ll start with Adriana Ortemberg’s vegetarian cookery. And this time it’s cream of chestnut soup. A real winter warmer. Everybody round the table can enjoy this highly original recipe. Cream of chestnut soup? It certainly is. A great idea to surprise all your family. And this time we’ll be using our Oat Drink.


  • 1 finely-chopped onion
  • 2 finely-chopped cloves of garlic
  • 1 tablespoonful of organic margarine
  • 1 tablespoonful of olive oil
  • 600g cooked chestnuts (they can be bought vacuum-packed, precooked)
  • 700ml water
  • 600ml oat drink
  • 2 tablespoonfuls of miso
  • For the mushroom toast:
  • 1 tablespoonful of olive oil
  • Sea salt
  • 200g of mixed wild mushrooms, cleaned and chopped
  • ½ small glass of Pedro Ximénez dessert wine
  • 1 tablespoonful of finely-chopped parsley
  • 2 slices of wholemeal farmhouse bread


Step 1

Heat the margarine and oil in a pan and fry the finely-chopped garlic and onion over a low heat with a pinch of salt for 5 minutes.

Step 2

Add the chestnuts and the water and bring to the boil; when it starts to boil, turn the heat down and leave to simmer for about 15 minutes

Step 3

Add the oat vegetable and the miso, liquidise to a cream and season to taste. If it is too thick, add more water to reach the desired consistency.

Step 4

For the toast, heat the oil in a frying pan and toss the mushrooms with the finely-chopped parsley and a little salt until they are soft. Add half a glass of Pedro Ximénez and let the alcohol evaporate.

Step 5

Toast the slices of bread, rub them with the clove of garlic and lay the sautéed mushrooms on top. Cut into strips and serve with the soup.


Recetas del menú

Beetroot, Orange and Chocolate Mini Cakes

To finish off with a spot of something sweet, Adriana made us some lovely mini cakes. With beetroot, orange and chocolate!   Recetas del menú . Print PDF

Ver receta

Savoury Pumpkin, Tofu and Organic Hazelnut Cream Strudel

And now… pumpkin, tofu and organic hazelnut cream strudel. A great idea, Adriana! In German Strudel means whirlpool. This is a dish typical of central Europe and is generally associated with Germany, Austria and Italy.   Recetas del menú . Print PDF

Ver receta

Amandín product: Tags: , , Skill Level: Season: , ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Beyond the oven: Cream of Artichoke and Gruyère soup

  • Surprising chocolate and tofu pudding

  • A quiche Lorraine with a difference

  • Carnival with a difference

  • Hipster black garlic croquettes

Product information

Amandín Product Advantages

  • Bebida Eco de Avena

Recipe Comments

Post A Comment