Montag, 17. Oktober 2011

Potatoe-mushroom-soup with crunchy marrons

Today I made a thick and filling vegetable soup without any glamour, some kind of weekday only and cold weather soup: A simple one pot dish. If there is someone out there, who is not trying to diet, this person may add such nasty ingredients as cream or bacon cubes, but not me. I have to take care about my calory intake (sometimes) because next weekend there will be a lot of family gatherings and one serious "eat out with friends" and this is by the way a "how many pigs may we eat today" dinner. We have this dinner with pork loving friends every few months and afterwards I need one week to recover. Afriend found a very traditional countryside inn, which serves only a few dishes (all pork) but what they are serving is cooked in mere perfection. The cook/innkeeper and his wife are a very old aged couple. We are a little bit concerned about what will happen in a few years. So we will happily eat up until than.

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

Crunchy marrons:
6 big marrons, cooked nearly done and broken in pieces
1 teaspoon sugar
1 tablespoon oil

How to:
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.

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