Leek, mushroom and chestnut soup
If you cooked the guinea fowl at lunchtime and made a stock with its carcass and a few vegetables, here’s an idea for using it up.
Seasons & months
Preparation
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Step 1
If you’ve made your stock from a bird, take out the pieces of meat and use them along with the vegetables from the stock. Otherwise, start from a stock and use half as much water. You’ll see whether you need to add more when you’re ready to blitz it.
Bring the stock to the boil, add the leeks washed and cut into thin rounds and cook for 15 minutes.
Add the chestnuts and the mushrooms and carry on cooking for 10 minutes.
Blitz the soup and serve.
Nutritional values
per serving
Recipe for 1 person
Calories
212
kcal
Protein
8
grams
Carbohydrates
37,7
grams
Fat
2,5
grams
Fibre
11,6
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
