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Recipe Detail Page
Kale & Chestnut Soup with Wild Mushrooms
Autumn 2014
Kale, sweet chestnuts, and the last of the season’s fresh herbs make for a delicious and quick soup. Top with whatever wild mushrooms you can find at the market, but colourful chanterelle and lobster mushrooms look especially beautiful in the garnish.
Serves 6
2 tbsp (30 mL) butter
1 onion, chopped
1 small McIntosh apple, peeled, cored and chopped
2 cups (500 mL) peeled and chopped chestnuts
2 tbsp (30 mL) chopped thyme
5 sage leaves
6 cups (1.5 L) homemade or low-sodium chicken stock
4 cups (1 L) chopped kale, tough centre stem removed
Salt and freshly ground pepper to taste
GARNISH
1 tbsp (15 mL) butter
8 oz (250 g) mixed wild mushrooms, sliced or torn
1 tsp (5 mL) chopped thyme
Salt and freshly ground pepper to taste
1 clove garlic, finely chopped
1 Heat butter in a large saucepan over medium heat; add onion to pot and cook until lightly golden, 4 to 5 minutes. Add apple, chestnuts, thyme, sage and chicken stock. Bring to a boil and cook for 10 minutes; stir in kale and cook an additional 4 minutes.
2 Using an immersion blender, purée, leaving visible flecks of kale. Season with salt and pepper. Cover and keep warm while preparing mushroom garnish (soup may be made to this point, kept covered and refrigerated for up to 3 days in advance of re-warming to serve).
3 For the garnish, heat butter in a large sauté pan over medium-low; once foaming, add mushrooms and thyme. Season with salt and pepper, stir to combine and cook for 8 to 10 minutes or until softened and golden. Stir in garlic, cook an additional minute and remove from heat.
4 To serve, divide soup between 6 warm bowls and garnish each with an equal amount of mushrooms.
Serves 6
