This is an unusual combination but worked out very well. Different aspects of earthy.
BT's Mushroom And Jerusalem Artichoke Soup
Ingredients:
3 large Jerusalem Artichokes
6 medium Portobello mushrooms
I medium leek
1 small yellow onion
1 medium low starch potato
2 garlic cloves - crushed
2 tablespoon sherry vinegar
1/2 teaspoon harissa - 1 red chili
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
4 sprigs fresh lemon thyme
1 bay leaf
2 tablespoon vegetable oil
1 tablespoon olive oil
1/2 teaspoon dry thyme
1 teaspoon kosher salt
ground black pepper
1/4 teaspoon peperoncino flakes
3 sprigs fresh cilantro
3 sprigs fresh dill
1 scallion
6 cups (1.5 l) filtered
2/3 cup heavy cream (optional)
Directions:
Place heavy gauge cocotte on medium low flame
Add vegetable oil and harissa
Sauté 1 minute
Rough chop leek and onion and add to pot
Sauté 2 minutes
Add garlic, cloves and nutmeg
Rough chop 4 mushrooms and add to pot
Add 3 grinds black pepper
Add sherry vinegar and water
Peel artichokes and potato, rough chop and add to pot
Add bay leaf and lemon thyme
Turn flame on high
When soup is boiling reduce flame to low and simmer for 20 minutes
Remove soup from flame
Discard bay leaf and lemon thyme
Purée soup with wand blender
Dice remaining two mushrooms
In a separate pan, preferably cast iron, add olive oil and turn flame to medium
When oil is hot add peperoncino flakes and mushrooms and flash fry until brown
Remove pan from heat and sprinkle mushrooms with kosher salt
Add mushrooms to pot
If using cream, add cream and turn soup on to low flame
Thoroughly wash fresh herbs and scallions
Chop very fine and add to soup
Enjoy! !בתיאבון
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