- 4 tbsp low FODMAP garlic infused oil, plus a bit more for decoration
- knob of butter
- 2 medium leeks, green leaves only, finely sliced
- 2 thyme springs, and a couple more for decoration
- 300g chestnut mushrooms, trimmed and sliced
- 125 ml white wine
- 100g roasted whole chestnuts, keep one for decoration
- 800ml stock (chicken or veggie)
- 100ml single cream (or coconut cream)
In a large pot, soften leeks in garlic oil and butter on medium heat. Remove a few pieces, if you’d like to use them for decoration. Add champignons and cook until they begin to soften, then add chestnuts, stock, white wine, cream and thyme springs and bring to a boil. Stir the ingredients from time to time to avoid sticking.
Reduce heat and simmer until chestnuts have softened. Remove from heat and let cool a bit. Remove thyme springs and transfer to a large bowl or container and blend soup until smooth.
Depending on how thick or thin you like your soup, you might want to add some more stock or water at this point. Transfer back to pot and simmer until hot.
Thinly slice the roasted chestnut for decoration. Serve hot with a drizzle of garlic infused oil, cooked leek and roasted chestnut slices and some thyme.