That’s a recipe for an original soup with Italian flair. Fresh tortellini float inside a delicious purée made of mushrooms and chestnuts. This symphony of taste comes to a crescendo with hen broth, cream, leek, garlic and freshly ground pepper! I can think of nothing closer to comfort food for the cold days and nights ahead.
- 50 ml olive oil
- 1 large onion, finely chopped
- 2 spring onions, thinly sliced
- 1 leek, thinly sliced
- 1 clove of garlic, finely chopped
- 500 g fresh mushrooms, finely chopped (Champignon or Portobello)
- 120 g whole chestnuts roasted and peeled (they are sold vacuum packed at super markets)
- 200 g tortellini (look for them at the chiller aisles of super markets)
- 1 l hen broth
- 100 ml cream
- Salt, freshly ground pepper
- Bring to heat the olive oil inside a deep pot and sauté the onion for 2 minutes.
- Add the garlic, the spring onion and the leek and sauté for 5 more minutes.
- Add the mushrooms, salt and pepper, turn up the heat and keep on sautéing for 3-4 minutes.
- Pour inside the hen broth and the chestnuts and bring to a boil.
- Turn down the heat, cover the pot and simmer the soup for 25-30 minutes, until all ingredients have turned smooth.
- Remove from heat, add the cream and combine.
- Using a hand blender, turn the soup into puré
- Add the tortellini and simmer for 5-6 more minutes until cooked.
- Serve with a bit of yoghurt and spearmint.