This rich and delicious soup recipe from Skye Gyngell is on high rotation in my house during winter. Serve with crusty bread and a glass of wine, preferably by a fire. The following recipe serves 4.
- 60g dried porcini mushrooms
- 150ml extra virgin olive oil
- 1 eschalot, finely chopped
- 4 rosemary sprigs, leaves picked, finely chopped
- 3 garlic cloves, finely chopped
- 1.5kg small potatoes (such as desiree), quartered, chopped
- 1.5L (6 cups) chicken or vegetable stock
- 10 roasted, peeled chestnuts, quartered (see how)
- 1 1/4 cups (100g) freshly grated parmesan
- Finely chopped parsley, to garnish
Place porcini in a large bowl with 2 1/2 cups (625ml) warm water. Stir and leave to soak for 20 minutes or until starting to soften.
Meanwhile, heat 1 tablespoon oil in a large saucepan over low heat. Add the eschalot and cook, stirring, for 6 minutes or until translucent. Add rosemary, garlic and potatoes and cook for 5 minutes or until fragrant and the garlic starts to colour. Add the remaining olive oil – it may seem like a lot but it’s what makes the soup taste so rich. Stir to combine, then cook for 10 minutes.
Add the stock, chestnuts, and porcini with their soaking liquid. Increase heat to medium-low and cook for 12-15 minutes, stirring occasionally, until the potatoes are tender. Finish the soup with grated parmesan and season with a pinch of sea salt and freshly ground pepper.
To serve, ladle the soup into bowls and garnish with chopped parsley.