Chestnut, Potato, and Mushroom Soup
….As the chef described, saying that anyone could easily make it, I took out the ingredients from the fridge. After peeling a few fresh chestnuts, the ingredient preparation was easily done. Memories of the chestnut, hanging like sea urchins with sharp spines, when the chestnut ripened and fell, sometimes bursting outward unexpectedly. We used to split open the pointed shells with our feet, taking out the chestnuts filled inside using tongs… When I was young, all of these things were part of our games. Sometimes, when someone’s mischievous side emerged, they’d throw chestnut to tease, and we’d just end up laughing together. Those moments became such precious childhood memories. Memories of buying roasted chestnuts on the streets during winter… I’ve heard that fresh chestnuts have a lot of carbohydrates but are also high in fiber, aiding in blood sugar control. It’s also one of the ingredients my grandson, Siwoo, loves. The warm soup remains a beloved dish throughout the seasons. While soups with a lot of butter are generally avoided for health reasons, this one provided a subtle sweetness from the fresh chestnuts and a fulfilling meal in one. Additionally, the harmonious taste with potatoes, onions, and mushrooms was truly delightful. None of the ingredients stood out too much, giving a comforting taste. Its simplicity allows for easy ingredient substitutions, making it an appealing recipe. This recipe belongs to @comble0. I’d like to express my gratitude to the chef.
Servings: 4
Time: 50 minutes
Ingredients:
- 150g white mushrooms, sliced
2. 150g onion, sliced
3. 150g potatoes, peeled and chopped
4. 120g chestnuts, peeled and chopped
5. 3 tablespoons olive oil
6. 20g unsalted butter
7. warm 500ml of chicken broth
8. 300ml heavy cream
9. 2/3 teaspoon sea salt
10. 1.5 tablespoons honey (optional)
11. black pepper to taste
12. extra virgin olive oil for garnish
13. parsley for garnish
14. parmesan cheese for garnish
Cooking Instructions:
- Heat a pot over medium-high heat and add the olive oil to the pot.
2. Add the onions to the pot and stir-fry them for 1–2 minutes.
3. Add the potatoes, chestnuts, and unsalted butter to the pot, then continue stirring for an additional 2 minutes.
4. Add the white mushrooms, sea salt, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10–15 minutes with the lid on, until the ingredients are cooked.
5. Blend it with a hand blender to soften.
6. Pour heavy cream into the soup. (You can adjust the desired consistency to a creamy texture.)
* If you want to add cheese, you can add it now or use it as a garnish on top when serving.
8. Serve it.
You can also view this recipe on Instagram.
