5 delicious soups for autumn

Soup is a hot dish that feels good when the temperature drops and the lights start to fade.

The fact is that we often try to make it from the same vegetables, according to the same recipe. However, changing the main ingredient, adding a food that accentuates the taste, can make all the difference. So to go from leeks to potatoes, here are 5 very different recipes.

Mushroom veloute with walnuts

Settings: 4 – Difficulty: Easy – Cooking Time: 45 min

Ingredients

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

Preparation

Rinse the mushrooms quickly under water, removing the earthy part of the stem. Dry them, cut them into strips. Peel and chop the onion.
Heat the butter in a saucepan, put the onion to melt gently. Add mushrooms, fry them for 5 minutes. Pour 80 ml of water, add veal broth, salt and pepper and mix well. Leave to cook for 20 minutes.
Meanwhile, fry the walnuts in a pan. Allow to cool, then crush them coarsely with your fingers.
Turn off the heat under the pan, pour in the cream and beat (with a blender or immersion blender) until you get a frothy velouté. Divide between bowls, sprinkle with chopped walnuts and serve.

From pumpkin soup

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

Ingredients

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

Preparation

Cut the pumpkin into quarters. Remove the seeds. Cut the pulp at the base to remove the bark. Cut the pulp into large cubes.
Peel the carrots. Wash the white leeks. Cut the vegetables into slices.
Heat the butter in a saucepan. Add the leeks, once they are soft, add the carrots, pumpkin, milk, water and thyme. Salt. Leave to cook, covered, for 30 minutes.
Pierce the diced pumpkin with a knife. If it sinks without resistance, it’s done. Remove the thyme sprigs. Stir the soup. Add nutmeg and pepper. Serve hot, sprinkled with grated cheese.

Chestnut velvet

Settings: 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 of chicken broth; 1 dl of liquid cream; Salt and pepper from the mill

Preparation

Crush 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 covering their skin. 2 *Pour the chicken broth into a large container, add the chestnuts and bring to a boil. Leave to simmer for 25 to 30 minutes, until the flesh of the chestnuts has broken down.
Cut the hazelnuts into thin strips with a sharp knife or mandoline.
Stir in the chestnuts while adding the cream. Season with salt and pepper, then heat through for a few minutes.
Divide the velouté among four bowls, sprinkle with hazelnut slices, turn on the pepper mill and enjoy immediately with slices of toasted bread.