Boletus Edulis Cream with Roasted Chestnuts

Serves 4 | Prep 10m | Cook 25-30m

This comforting, winter-inspired cream soup showcases the rich, earthy flavour of Boletus edulis (ceps/porcini) paired with the natural sweetness of roasted chestnuts. Smooth, aromatic and warming, it makes an elegant starter or a simple seasonal dish served with crusty bread.

Ingredients

- 400 g fresh or frozen Boletus edulis (ceps/porcini), cleaned and chopped
- 150 g cooked roasted chestnuts (vacuum-packed or freshly roasted)
- 1 medium onion, finely chopped
- 1 garlic clove, finely sliced
- 2 tbsp extra virgin olive oil or unsalted butter
- 750 ml vegetable or chicken stock
- 100 ml single cream
- Sea salt and freshly ground black pepper
- A few thyme leaves or parsley to garnish
- Optional: a drizzle of truffle oil for finishing

Method

Heat the olive oil or butter in a medium saucepan over a gentle heat. Add the onion and garlic and cook for 5 minutes until soft but not coloured.
Add the chopped Boletus edulis and cook for 6–8 minutes until they release their moisture and start to caramelise lightly.
Stir in the roasted chestnuts, reserving a few pieces for garnish if desired.
Pour in the vegetable or chicken stock. Bring to a simmer, cover and cook for 15 minutes.
Remove from the heat and blend with a hand blender until completely smooth. Add a little more stock if a thinner consistency is preferred.
Return to a low heat, stir in the single cream (if using), and season generously with salt and black pepper.
Ladle into warm bowls and garnish with chopped parsley or thyme. Add a few pieces of roasted chestnut and a drizzle of truffle oil to finish.

Chefs Notes

Serve with warm sourdough bread or toasted brioche. A lightly dressed endive or rocket salad pairs beautifully. Excellent with a dry white wine such as Chardonnay.

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