5 delicious soups for autumn

Soup is a hot dish that’s nice when the temperature drops and the lights start to dim.

The fact is that we often tend to make it from the same vegetables, according to the same recipe. However, changing the main ingredient, adding a product that emphasizes the taste, can change everything. So, to go from leeks to potatoes, here are 5 very different recipes.

Mushroom velouté with walnuts

Number of places: 4 – Difficulty: Easy – Cooking time: 45 min.

Ingredients

500 g of champignons; 75 g of walnut kernels; 1 S. in with. powdered veal (or poultry) broth; 1 onion; 30 grams of butter; 15 ml liquid cream; salt and pepper

Training

Quickly clean the mushrooms under water, after removing the earthy part of the leg. Drain them, cut into strips. Peel and chop the onion.
Heat the butter in a saucepan, put the onion so that it melts slightly. Add mushrooms, fry them for 5 minutes. Pour in 80 ml of water, sprinkle with veal broth, salt and pepper and mix well. Leave to boil for 20 min.
Meanwhile, toast the walnuts in a skillet. Let cool and then coarsely mash them with your fingers.
Turn off the heat under the saucepan, pour in the cream and beat (with a blender or immersion blender) until foamy. Pour into serving bowls, sprinkle with crushed walnuts and serve.

From pumpkin soup

Covers: 4 – Difficulty: Easy – Cooking: 50 min.

Ingredients

1 kg pumpkin; 1 white leek; 2 tbsp in with. heavy cream; 3 carrots; 2 sprigs of thyme; 50 cl of water; 50 ml of milk; 50 gr grated cheese; 3 pinches of nutmeg; salt and pepper

Training

Cut the pumpkin into four pieces. Remove seeds. Cut the flesh at the base to remove the bark. Cut the pulp into large cubes.
Peel the carrots. Wash the white leek. Cut the vegetables into slices.
Heat up the butter in a saucepan. Add the leek, once soft, add the carrots, pumpkin, milk, water and thyme. Salt. Leave to cook on low heat covered for 30 minutes.
Pierce the diced pumpkin with a knife. If he sinks without resistance, the deed is done. Remove thyme sprigs. Stir the soup. Add nutmeg and pepper. Serve hot, sprinkled with grated cheese.

Chestnut velouté

Number of seats: 4 – Difficulty: Easy – Cooking time: 55 min.

Ingredients

1 kg of fresh chestnuts or 800 g of peeled chestnuts in vacuum packaging; 12 peeled hazelnuts; 75 ml chicken broth; 1 for liquid cream; Salt and pepper from the mill

Training

Cut the chestnuts with the tip of a knife and scald them for 5 minutes. Drain them and let them cool. Then remove the bark and skin that covers them. 2 * Pour the chicken stock into a large bowl, add the chestnuts and bring to a boil. Leave to simmer for 25-30 minutes until the chestnut flesh softens.
Use a sharp knife or mandolin to cut the hazelnuts into thin strips.
Mix chestnuts with cream. Season with salt and pepper, then reheat for a few minutes.
Divide the velouté between four plates, sprinkle with hazelnut slices, turn on the pepper grinder and enjoy immediately with slices of toasted bread.