Description - Step 2

Dry roast the hazelnuts

Place a pan on medium heat and once it’s hot, add the hazelnuts. Now, stir frequently for 5-10 minutes until they are fragrant and lightly browned. Turn off the heat, and let the hazelnuts cool before chopping them roughly. They will add a crunch to the soup when garnished. 

Description - Step 3

Cook the soup base

Heat butter and olive oil in a large pot. Add chopped onion and sauté 3–4 minutes until soft.

Then, add chestnut puree and mix. Now, gradually add the broth, salt, and pepper. Keep whisking to dissolve the puree. Simmer for 8–10 minutes until the mix is smooth and slightly thickened. Velouté means velvety, so blend with an immersion blender for the trademark texture. Adjust the seasoning or texture (add water, if required).

Description - Step 4

Cook the mushrooms

Add olive oil to a pan on high heat. Now, add the mushrooms and sauté for 5 minutes, turning them over constantly. Remove from the heat and season with salt and pepper.

Description - Step 5

Assemble and serve

Pour the velouté in soup bowls. Add the sauteed mushrooms and toasted hazelnuts on top and serve with soup sticks or toasted bread.