1 tsp olive oil
Large knob of butter
1 onion, chopped
2 garlic cloves, crushed
1 bay leaf
1/2 tsp dried thyme
10-12 black peppercoms
1 potato, peeled and chopped
300 g chestnut mushrooms, cleaned and chopped
240 ml vegetable stock
240 ml milk
Salt and black pepper
1 Heat the olive oil and butter in a large pot over a medium heat. Add the onion and cook for 6-7 minutes until soft and translucent. Add the garlic, bay leaf, thyme and peppercorns, stir together and cook for one minute.
2 Add the potatoes, mushrooms and stock. Stir everything together and bring to the boil. Reduce the heat to low, place the lid on the pot and simmer for 20 minutes.
3 Remove the bay leaf and blend the rest until smooth using a stick blender or in the bowl of a food processor.
4 If using a food processor, return the soup to the pan. Place it back over the heat and bring to a boil. Add the milk and adjust the seasoning.
5 Ladle the soup into serving bowls and add a swirl of creme fraiche and chopped parsley.
Per Serving: 166kcals, 9.7 g far (5.2g saturated) 16.5 g carbs, 4.7 g sugars, 5.3 g protein, 3 g fibre, 0,306 g sodium.