Roasted Chestnut and Wild Mushroom Bisque
A couple leeks, sliced thin and washed well. Cooked down in a good knob of butter and a throw of salt. Wild mushrooms, roasted at 425º with some oil and S&P until lightly browned. Roasted shelled chestnuts. Warmed chicken stock. Everyone in the blender with a squeeze of fresh lemon juice. More stock if too tight. Cook down on the stovetop if too loose. A pour of heavy cream before service.
Served here with a toasted brioche crouton, a drizzle of maple crème fraîche and chopped roasted chestnuts.
p.s. you could add some fresh rosemary and thyme to this if that moves you.
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