MUSHROOM, WALNUT AND CHESTNUT SOUP
2tbsp olive oil, plus extra to drizzle
1 onion, roughly chopped
2 garlic cloves, crushed
400g chestnut mushrooms, roughly sliced
200gr chesnuts, pack whole cooked vacuum-packed, chopped (if not, you´ll have to boil them first)
1 litre vegetable stock
Handful of parsley, finely chopped (optional)
If the chestnuts aren´t cooked, you´ll have to boil them first. Cut the edge with a knife and cook them in a pressure cook for 5 minutes. Peel them.
Heat the oil in a large pan and gently fry the onion for 1omin or until it has softened.
While the onion is cooking, peel the walnuts.
Slice the mushrooms too.
Turn up the heat and add the garlic and mushrooms and cook for about 5min, stirring frequently, or until any liquid given off by the mushrooms has evaporated.
Add the chestnuts and the walnuts too.
Add the stock and some seasoning. Bring up to the boil and simmer for 15min. Carefully blend until completely smooth, then return to the pan and check the seasoning. Divide among four soup bowls. Top each with a drizzle of oil and some parsley if using.