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.
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Ingredients
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- 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
Instructions
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- 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.
