Saturday, January 15, 2011
SOUPER SOUP (sorry!!!)
I have at last embraced the whole January thing - as in "eat more healthily", "lose those lbs/kg gathered over Christmas(/last year!)", "be a bit more frugal" you know where I'm going. My new year's resolutions have a fairly elastic starting date (it gets more elastic with every cake I bake/see!), but Brownieville Boy #1's return to school after the holidays, became the first day of the new, improved me!
This month's No Croutons Required challenge was to prepare a veggie soup or salad with rice - I had some chestnut puree in the fridge, which had to be used and I decided to go the obvious route with it and make a chestnut and mushroom soup - I added some risotto rice (which made the soup lovely and substantial), it made a tasty, filling dish - low in fat, but full of flavour .... result!! Just what the doctor/dietitian/resolution watchdog ordered.
Healthy meal - tick
Used up the leftovers - tick
The chestnuts are nearly finished, you'll be glad to know!!!
Mushroom and Chestnut Soup
1 large onion
1 tsp olive oil
1 tbsp chestnut puree
1 ltr mushroom/veg stock (I buy porcini stock cubes every time I go to Italy)
1 tbsp dried porcini mushrooms - crumbled.
2 tbsp risotto rice
Gently fry the onions in the oil, until they begin to soften.
Add the mushrooms, which you have chopped up (finely if you don't want to puree the soup later).
Meanwhile make up your stock and add the dried porcini mushrooms.
When the mushrooms have cooked down add the chestnut puree and the rice, stir well.
Add the stock and porcini mushrooms.
Allow to simmer until the rice is cooked.
Blitz - I use a hand held blitzer.
Serve and enjoy.