Chestnut soup and mushroom and hazelnut toast


For the velvety

  • 1 clove of garlic
  • 3 shallots
  • 4 tablespoon(s) hazelnut (or olive) oil
  • 500 g canned cooked chestnuts
  • a few sprigs of thyme

  • 1 teaspoon(s) of nutmeg
  • 1 l of vegetable broth
  • 10 cl of liquid cream
  • 30 g crushed hazelnuts

For the toast

  • 1 bunch of chervil
  • 1 clove of garlic
  • 400 g mushrooms of your choice
  • 4 slices of country bread


  1. For the velouté, peel and finely chop the garlic and shallots. Brown them in a saucepan with 2 tbsp. tablespoon of hazelnut oil for 5 minutes, then add the chestnuts, leafy thyme and nutmeg, continue cooking for 5 minutes, mixing well. Deglaze with the broth and cook over low heat for 10 minutes. Mix, add the cream and mix again. Adjust the seasoning with salt and freshly ground pepper.

  2. For the toast, rinse, dry and finely chop the chervil. Peel and chop the garlic. Brush the mushrooms and cut them into strips. Brown the garlic with the chervil in a pan with the rest of the hot hazelnut oil, add the mushrooms, cook for 10 minutes. Salt and pepper with a grinder.

  3. Toast the slices of bread for a few minutes in the toaster, then top them with the pan-fried mushrooms. Serve the velouté sprinkled with crushed hazelnuts accompanied by toast.

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