|just a bowl of soup with a slightly weird colour due to the dried mushrooms|
6 medium sized, floury potatoes, peeled, cut in small pieces
1 big carrot, cubed
1/4 celery, cubed
1 small leek, sliced
1 bunch parsley, stems removed, chopped
2 sprigs lovage
1 laurel leave
1 handful dried mushrooms (porcini, birch boletes - something my mother collected and dried), chopped roughly, soaked in vegetable broth
8 brown button mushrooms, sliced
1 tablespoon sweet balsamic vinegar
1 tablespoon chinese mushroom sauce
1 1/2-2 l vegetable broth
black pepper, grounded fresh
1 pinch nutmeg, grounded fresh
1 pinch sweet hot paprika powder
6 big marrons, cooked nearly done and broken in pieces
1 teaspoon sugar
1 tablespoon oil
Cook potatoes, carrots, soaked mushrooms, celery, leek and a herb bundle made from lovage, laurel leave and parsley stems, covered with vegetable broth until the vegetables are soft.
Remove herb bundle. Puree the soup until smooth. Add more broth if it thickens too much. Heat it up again, add sliced button mushrooms and adjust seasoning with black pepper, salt, balsamic vinegar, mushroom sauce and paprika. Set aside covered by a lid.
Heat oil in a pan and roast the marrons until nicely roasted. Add sugar and let caramelize a little. Remove from pan.
Ladle soup in bowls, add chopped parsley and top with marron pieces. Even when there is not much fat and meat in this soup, it is very filling.
I cooked quite a lot marrons, because I am still trying to make perfectly beautiful marrons glacé. For this soup I used slightly damaged marrons (broken in halves or bits during peeling). The pretty ones went into their first syrup bath.