Chestnut cream soup with bacon plums

Name: Chestnut cream soup with bacon plums
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Chestnut mushrooms; 2 Onions; 250 g floury potatoes; 2-3 TABLESPOONS Oil; 1 TABLESPOON dried marjoram; 7-10 Tbsp salt, pepper; 2 TEASPOONS Chicken broth (instant); 4 discs Bacon; 8 dried soft plums; 100 g Whipped cream; 7-10 Tbsp fresh marjoram; 7-10 Tbsp to garnish; 4 long wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Chestnut mushrooms
2 Onions
250 g floury potatoes
2-3 TABLESPOONS Oil
1 TABLESPOON dried marjoram
7-10 Tbsp salt, pepper
2 TEASPOONS Chicken broth (instant)
4 discs Bacon
8 dried soft plums
100 g Whipped cream
7-10 Tbsp fresh marjoram
7-10 Tbsp to garnish
4 long wooden skewers

Directions

1
Clean the chestnuts, rinse briefly if necessary, drain well and cut into slices. Peel and finely chop the onions. Peel, wash and chop the potatoes.
2
Heat the oil in a wide saucepan. Sauté the mushrooms, except for 2 tbsp, for 2-3 minutes, turning them. Fry onions, potatoes and dried marjoram briefly. Season with salt and pepper. Add 800 ml water, stir in broth, bring to the boil and simmer covered for about 20 minutes.
3
In the meantime cut the bacon slices in half. Wrap each plum tightly with a piece of bacon. Heat a pan without fat. Fry the bacon plums in it until crispy all around, take them out. Put 2 plums on each skewer.
4
Fry the remaining mushrooms in hot bacon fat while turning. Season with salt and pepper.
5
Finely puree the mushroom soup with a hand blender. Add cream and bring to the boil again. Season to taste with salt and pepper. Garnish with the fried mushrooms and possibly fresh marjoram leaves. Serve with skewers.
6
Baguette tastes good with it.