Potage de châtaigne et champignon

栗とマッシュルームのスープ

Point

Representative of the autumn taste luxurious potage that taste plenty condensation of chestnuts and mushrooms. UNILLOY casserole used very actively 3 steps for cooking, boiling vegetables, braised and soup making.

Ingredient

Chestnut (shelled)
300g
Onion
1/2 cut
Mushroom
1 pack
Butter
40g
Water
300㏄
Milk
200㏄
Salt
as appropriate
Coarsely ground black pepper
as appropriate
  • 1

    Chestnuts and water put in UNILLOY 22cm casserole and boil 30 minutes to 40 minutes.
  • 2

    Cut it in half while hot, hollow out the contents by tea spoon.
  • 3

    Onions and mushrooms sliced. (one mushroom left for decoration)
  • 4

    Melt butter in the pot, put ③ and stir fry well until it become transparent and sprinkle salt lightly.
  • 5

    Put ➁ and water in the pot and heated. Skim off the scum after boiling.
  • 6

    Toss in a blender to make smooth puree.
  • 7

    Placed back to the pot and warmed. Mixed with milk and smoothen. Add salt.
  • 8

    Place on a vessel, peeled and sliced mushroom for decoration and put in the soup.
  • 9

    Add black pepper as you liking.

このレシピのカテゴリー

Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.