Porcini Mushroom & Chestnut Soup with Black Olive Croutons

Porcini Mushroom & Chestnut Soup with Black Olive Croutons

Ingredients:

35 ml Extra-Virgin Olive Oil
150 grams Chopped Mixed Onions, Celery & Leeks
250 grams Fresh Porcini Mushrooms, cleaned & sliced
2 Russet Potatoes, cubed
80 grams Chestnuts, shells removed
1.25 litres Mushroom (or Vegetable) Stock, boiling
50 grams Black Olive Bread, cubed
4 ml Clarified Butter, melted
Extra-Virgin Olive Oil for drizzling

Heat olive oil in a saucepan on high heat. Add onions, celery and leeks and cook for 10 minutes, until vegetables are wilted and slighted glazed. Add mushrooms, potatoes and chestnuts and cook for 15 minutes. Add mushroom (or vegetable) stock and simmer for about 35 minutes. Allow the soup to cool slightly, then transfer to a blender or food processor and pulse until smooth. Strain through a chinois. Add more salt or pepper, if necessary.

Preheat the oven to 260 degrees Celsius. In a small bowl, toss bread cubes with butter. Transfer to a baking sheet and bake for 8 minutes, or until crispy.

To serve: Ladle hot soup into individual bowls. Garnish with croutons and drizzle liberally with olive oil.

Serves 8.