maltatoday | SUNDAY • 9 JANUARY 2022
10
FOOD
Mushroom and
chestnut soup
By Chef Alain James Grech – Judge on
Gourmet Challenge and Chef Patron of The
Chef's Table
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
gourmettoday.recipes
Facebook
@gourmetchallenge
100g shallots
2 cloves garlic
1kg mushrooms
500g fresh chestnuts
100ml white wine
1 litre chicken stock
200ml fresh cream
Salt and pepper, to taste
1 squeezed lemon
INGREDIENTS METHOD
1. Place the chestnuts in a pot of water and
bring to a boil.
2. Cool down and peel the chestnuts. Chop.
3. Fry the shallots and garlic in extra virgin
olive oil.
4. Add the mushrooms and chestnuts. Fry.
5. Deglaze with white wine and reduce.
6. Add the chicken stock and seasoning.
Bring to a boil.
7. Add the fresh cream and simmer for ten
minutes.
8. Blend in a food processor until smooth.
9. Finish with squeezed lemon juice for
acidity.
10. Serve in a bowl with grated chevre cheese
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
