- 2 tbsp Olive oil
- 2 medium Onions peeled and sliced
- 500 g Jerusalem artichokes peeled and sliced thinly
- 120 g Vacuum packed chestnuts sliced. Use the rest of the packet for garnish,
- 150 g Chestnut mushrooms sliced. Keep a few back for garnish
- 2 tbsp Rosemary chopped
- Salt & pepper
- 50 ml Marsala wine
- 500-600 ml Warm vegetable stock
- Olive oil or cream to garnish
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Pour the olive oil into a large saucepan and fry off the onions, artichokes, chestnuts, mushrooms, salt, pepper and rosemary over a medium heat until all the vegetables are soft which will take around 15 minutes. Cover the pan with a lid to do this,
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Remove the lid, turn up the heat and pour in the Marsala. Continue to cook for a couple of minutes until the Marsala has reduced and almost evaporated,
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At this point either transfer the vegetables to your Froothie and add in the vegetable stock, blend for 7 minutes, or continue to cook the soup in the saucepan for a further 10 minutes before blending,
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f you are adding cream or milk, do so at this point and check the seasoning,
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Serve and garnish with some sautéed mushrooms and chestnuts and a splash of olive oil or cream (optional).