4 Serves
75 Mins
In a large soup pot, render the pancetta over medium heat with olive oil until crisp. Add the carrots, turnips, onions, and celery, seasoning with salt and pepper, and sauté until tender and lightly caramelized.
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Vitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
142 µg / 400 µgCalcium
372 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
178 mg / 420 mgPhosphorus
411 mg / 1,250 mgPotassium
1674 mg / 4,700 mgSodium
1235 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
9 g / 28 gSugar
9 g / 50 gSaturated Fat
9 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Stir in the mushrooms and cook until they release their moisture and turn golden brown. Deglaze the pot with sherry, then add the chicken stock and bouquet garni, simmering until the flavors meld.
Remove the bouquet garni and pancetta, then use an immersion blender to process the soup until completely smooth.
In a separate pan, sauté the chestnuts in olive oil until golden. Add the shallots, then deglaze with white wine and add the bay leaves, thyme, and water. Cover with parchment paper and simmer until tender, then puree until smooth.
Combine the mushroom and chestnut purees in the soup pot, adjusting seasoning to taste.
Prepare the Parmesan cream by warming the heavy cream in a small saucepan and whisking in the Parmesan cheese until melted and smooth.
To serve, place a portion of Parmesan cream in the bowl, ladle the soup over it, and garnish with a mixture of diced pears, celery, and cheese.
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