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Frothy mushroom soup with sweet chestnut pesto
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 551
  • Fat about 49g
  • Carbohydrates about 13g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • 100 g frozen peeled chestnuts, slightly defrosted, roughly chopped
  • 1 dl olive oil
  • 100 g grated Sbrinz
  • 2 tbsp marjoram, finely chopped
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp butter
  • 1 onions, cut into pieces
  • 250 g mushrooms, cut into quarters
  • 0.5 dl white wine
  • 4 dl vegetable bouillon
  • 1 dl full cream, whipped until virtually stiff
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Heat the oil and sauté the garlic and chestnuts for approx. 3 mins. Add the olive oil, Sbrinz and marjoram, puree and season the pesto. Heat the butter, sauté the onion, add the mushrooms, continue sautéing for approx. 3 mins Add the wine, reduce to half the amount, pour in the stock, bring to the boil, cover and simmer for approx. 10 mins., puree. Add the cream, briefly puree the soup again, season.