Potato, porcini and chestnut soup
A comforting Tuscan potato, porcini and chestnut soup, the perfect home food, a comforting dish that can easily please your friends for dinner.
Servings 4 people
Ingredients
- 60 ml (¼ cups) Extra virgin olive oil
- 2 shallots, finely sliced
- 1 kg (2.2 lb) white potatoes, peeled and cubed
- 2 bay leaves, fresh or dried
- 300 g (10 ½ oz) porcini mushrooms, brushed clean and chopped
- 1 l (4 ¼ cups) slightly salted warm water
- 100 g (3 ½ oz) pre-cooked chestnuts*
- Fine sea salt
- Freshly ground black pepper
- Fresh parsley, finely minced
Instructions
- Cover with extra virgin olive oil the bottom of a pot, add the shallots and cook on low flame until soft.
- Add the diced potatoes and the bay leaves, stir and cook on low heat for about five minutes, then pour in the water to cover the potatoes, and cook on medium flame until soft, about 25 minutes, stirring occasionally.
- Now add the porcini mushrooms and cook for 5 more minutes.
- When the porcini are soft, crumble the chestnuts into the pot, leaving aside a few whole chestnuts. Cook for five more minutes, stirring once in a while, until the potatoes are soft and the soup is thick and creamy. You should be able to easily mash the potatoes with a wooden spoon against the edges of the pot. Taste and adjust the seasoning with salt and pepper.
- Serve the soup topped with crumbled chestnuts, chopped parsley and freshly ground black pepper. Finish with a drizzle of extra virgin olive oil, which, warmed by the heat of the soup, will diffuse its grassy smell and make the soup even tastier.
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Notes
*Steamed, not dry.