Chestnuts and mushrooms. All the genuine autumn flavours in a bowl. A creative soup, featuring Zucchi vanilla flavoured EVO oil. Perfect for warming up your day.
2
30'
15'
Easy

Ingredients

  • 200 g /

    Chanterelle Mushrooms

  • 200 g /

    Honey Mushrooms

  • 220 g /

    Boiled Chestnuts

  • 1/2 /

    Shallot

  • EXTRA VIRGIN OLIVE OIL WITH VANILLA FLAVOUR

    vaniglia Find out more
  • 4 spoonfuls /

    SINFONIA EXTRA VIRGIN OLIVE OIL TRACEABLE

    sinfonia-1l-comunitario Find out more
  • 4 ladles /

    Vegetable Stock

  • 1/2 /

    Apple

  • 1 stick /

    Celery

  • to taste /

    Salt and Pepper

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Instructions

For the soup: fry the chopped shallot gently in four spoonfuls of Zucchi Sinfonia extra virgin olive oil. Clean the mushrooms thoroughly and cook for 5 minutes in the pan with the shallot. Now add the chestnuts and the vegetable stock, simmer for 15/20 minutes and blend to a fairly creamy soup. Add water if necessary.

For the apple and celery salad: dice the apple and celery and dress with two spoonfuls of Zucchi vanilla flavoured EVO oil, salt and pepper.

Serve the chestnut soup with 2 spoonfuls of celery and apple salad and complete with Zucchi vanilla flavoured EVO oil.

THE CHEF:

Cotto al Dente

Created by chance - from leisure cooking by a dentist, who enjoys creating new recipes and opportunities for getting her friends together - Cotto al dente is still evolving. A collection of innovative recipes, an excuse for organising events and partnerships. With plenty of dreams still waiting to be achieved.