Potage de châtaigne et champignon

Point

Representative of the autumn taste luxurious potage that taste plenty condensation of chestnuts and mushrooms. UNILLOY casserole used very actively 3 steps for cooking, boiling vegetables, braised and soup making.

Ingredient

Chestnut (shelled)

300g

Onion

1/2 cut

Mushroom

1 pack

Butter

40g

Water

300㏄

Milk

200㏄

Salt

as appropriate

Coarsely ground black pepper

as appropriate

• 1

  Chestnuts and water put in UNILLOY 22cm casserole and boil 30 minutes to 40 minutes.

• 2

  Cut it in half while hot, hollow out the contents by tea spoon.

• 3

  Onions and mushrooms sliced. (one mushroom left for decoration)

• 4

  Melt butter in the pot, put ③ and stir fry well until it become transparent and sprinkle salt lightly.

• 5

  Put ➁ and water in the pot and heated. Skim off the scum after boiling.

• 6

  Toss in a blender to make smooth puree.

• 7

  Placed back to the pot and warmed. Mixed with milk and smoothen. Add salt.

• 8

  Place on a vessel, peeled and sliced mushroom for decoration and put in the soup.

• 9

  Add black pepper as you liking.

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.