Butternut soup, roast mushrooms and fresh herbs

Method

1. 1

   Preheat the oven to 180°C (thermostat 6).

2. 2

   Peel and cut the butternut into large cubes. Peel and mince onion. Clean mushrooms and slice them.

3. 3

   For roasted mushrooms: place mushrooms on a baking sheet covered with sulphurized paper. In a bowl, mix oil, pressed garlic and salt. Using a brush, brush the mushrooms with the preparation and bake for 30 minutes.

4. 4

   Meanwhile, sauté the onion and butter in butter over medium heat in a pan. Season with salt, pepper, add rosemary and pour water until the vegetables are covered. Let cook 25 minutes.

5. 5

   Once the butternut cubes are tender, stop cooking. Remove the rosemary branch and mix the preparation. Add the cream and adjust seasoning if necessary.

6. 6

   Divide the soup into bowls and add over a few slices of roasted mushrooms, crushed hazelnuts, crumbled chestnuts and fresh herbs. Serve very hot.

7. 7

   Keep the rest of the fresh herb bouquets for another recipe (pesto or salad). To keep them fresh, place a OK Tube-free paper to the bottom of a box or container. Add the rest of the basil and parsley bouquet. Cover with a second sheet of paper and wrap all herbs well. Lightly moisten the package, close the box and place in the refrigerator until these ingredients are used.

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