MY FAVOURITE RECIPE FOOD
(MUSHROOM SOUP)
ingredient
6 tbsp/75 g butter
1 small onion, thinly sliced
12 g button mushrooms ounces/340
4 cups/900 ml light chicken stock or broth
1 sprig flat-leaf parsley
Salt and pepper
2 ml ounces/56 high quality sherry (do not use cheap grocery stores range, it is salty and unappetizing and will ruin your soup)
equipment
medium pot
wooden spoon
blender
Methods
In a medium pot, melt 2 tablespoons/28 g butter over medium
heat and add onion. Cook until the onions soft and translucent, then add the
mushrooms and remaining butter. Let the mixture sweat for about 8 minutes,
taking care that the onion does not take anything on the color brown. Stir in
chicken broth and parsley and bring to a boil. Immediately reduce the heat and
simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup
cool for a few minutes, then transfer to a blender and carefully blend at high
speed until smooth. Do I need to remind you to do this in stages, with the
blender lid firmly held down, and with your weight keep things from flying off
and allowing boiling hot mushroom puree to explode all over your kitchen?When
blended, return the mixture to the pot, season with salt and pepper, and bring
to a simmer again. Add sherry, stir, and serve immediately.
Improvisation
To astound your guests with Wild Mushroom Soup, simply
replace some of them with a few button mushrooms or dried morels cepes, which
have been soaked until soft, drained and squeezed. Not too many, dried
mushrooms will have a stronger taste, and you do not want to cope with the
soup. Pan sear, on high heat, a small, beautiful, fresh chanterelle or morel
for each section, and then slice into a cute fan and float on top of each bowl.And
if you really want to ratchet your soup into pretentious (but delicious)
drizzle, a few drops of truffle oil on the surface of small just before
serving. Why the hell not? Others do it.
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