就到情人節，這星期會share多點西式食譜🥰這個湯在一間fine dining餐廳飲過覺得好正！其實我本身對栗子濃湯感覺麻麻，感覺味道太單調；不過餐廳做法混合了埋黑松露蘑菇碎🥹幼滑的栗子湯帶有黑松露香氣，再加上粒粒蘑菇的口感，味道口感更有層次❤️自家煮可以學餐廳先放蘑菇入湯碗，上桌再倒湯，特別有儀式感好像fine dining🤣
做法好簡單！最緊要有手提攪拌棒/攪拌機🌟不想加栗子都可以skip，可以到我網頁/上年2月post for 黑松露蘑菇濃湯recipe💕
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🖤黑松露蘑菇栗子忌廉湯📝食譜
烹調時間⏱45分鐘
🔸材料🔸
去皮栗子 15粒
蘑菇 200g切粒
牛油 1湯匙
洋蔥 半個切粒
白酒 50ml (可省略)
雞湯 500ml
鮮奶 200ml
淡忌廉 50ml (可省略)
黑松露醬 2茶匙
香葉Bay leaf 1塊
百里香Thyme (可省略)
🔹做法🔹
1. 下牛油開鍋，加入蘑菇中火炒熟，下鹽和黑胡椒碎調味；熄火下黑松露醬炒勻，盛起備用
2. 同一個鍋下橄欖油炒香洋蔥，加入栗子，倒入白酒；下雞湯和香葉，煮沸後合蓋小火煮30分鐘
3. 取出香葉，用手提攪拌棒攪勻湯至順滑；加入鮮奶和淡忌廉，中火煮至濃稠
4. 湯碗放入黑松露蘑菇粒，倒入栗子湯，灑上黑胡椒碎和百里香即成
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🖤Chestnut Cream Soup with Black Truffle and Mushrooms
🔸Ingredients:🔸
Peeled chestnuts 15 px
Mushrooms 200g
Unsalted butter 1 sp
Onion half diced
White wine 50ml (optional)
Chicken broth 500ml
Cooking cream 50ml (optional)
Black truffle paste 2 tsp
Bay leaf 1 px
Thyme (optional)
🔹Instructions🔹
1. In a pan, heat the butter and cook the mushrooms over medium heat until they are tender. Season with salt and pepper, then turn off the heat and stir in the black truffle paste. Set aside.
2. In the same pan, heat olive oil and cook the onions until they are fragrant. Add the chestnuts, white wine and chicken broth with the bay leaf. Boil and then simmer for 30 minutes.
3. Remove the bay leaf and use a hand blender to blend the soup until it is smooth. Add milk and cooking cream, cook until the soup turns creamy.
4. Add the black truffle mushroom into a soup bowl and pour in the chestnut soup. Sprinkle with pepper and thyme and serve
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