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A smooth, delicate soup of chestnuts garnished with mushroom - your guests won't believe it's cooked without using cream.
© Giorgos Drakopoulos - Photo Assistant: Manolis Kapa
Food Styling: Tina Webb - Food Styling Assistant: Alexandra Tasounidou
Preparation & Cooking time: 75'
Serves: 6
In a medium-size pot, heat 40 ml of the olive oil over medium heat, add the chestnuts and onions, and sauté for 3-4 minutes, until golden. Add the wine, let it evaporate for 2-3 minutes, and stir in the stock. Season with salt, pepper and half the thyme, and let it simmer for about 35 minutes.
Remove from the stove and purée until creamy, either in the pot using an immersion blender or in a traditional blender working in batches; this might take 4-5 minutes. For a perfectly smooth soup pass through a fine sieve. If the soup is too thick, add a little bit of stock and let it come to a boil. If it is too thin, just let it boil down until it reaches the desired consistency.
In the meantime, heat the rest of the olive oil on high heat and sauté the mushrooms for about 3-4 minutes, until they are nicely browned and all their liquid has evaporated. Sprinkle with the rest of the thyme, season with salt and pepper, and remove from the heat.
To serve: Ladle into soup bowls and top with sautéed mushrooms. Place a dollop of yogurt in the center and serve.
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