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

2017-12-10
  • 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.

Ingredients

  • 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

Method

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.

 

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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

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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

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