Chestnut & Porcini Velvet Soup
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
An earthy, autumnal soup that draws on both Italian and Romanian traditions: chestnuts for sweetness, dried porcini for depth.
Ingredients
- 400g vacuum-packed cooked chestnuts
- 20g dried porcini mushrooms, soaked in 200ml warm water 20 min
- 1 shallot, finely sliced
- 2 garlic cloves
- 750ml vegetable or light chicken stock
- 2 tbsp olive oil
- 1 sprig fresh thyme
- Salt, white pepper, pinch of nutmeg
Method
- 1
Drain porcini, reserving soaking liquid. Strain liquid through a coffee filter to remove grit.
- 2
Sauté shallot and garlic in olive oil over medium-low heat until soft, about 8 minutes.
- 3
Add chestnuts, porcini, thyme, and stock. Simmer 20 minutes.
- 4
Remove thyme. Blend until silky smooth, adding reserved porcini liquid for depth.
- 5
Season with salt, white pepper, and a pinch of nutmeg. Serve immediately.
Phase 1: Days 1–3 (Liquid only)
What you can eat now
During days 1-3 your mouth needs complete rest. Stick to room-temperature or cool liquids, smooth soups, broths, fruit juices with no pulp, and dairy smoothies. Nothing that requires any chewing at all.
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