BT's Mushroom and Leek Soup
Ingredients:
1 pound (454 grams) Portobello mushrooms
2 large leeks – white parts only
1 rounded tablespoon harissa
2 cloves fresh garlic - crushed
3 tablespoons ghee
1 tablespoon sherry vinegar
7 cups (1.7 l) boiling water
1/2 teaspoon sugar
1/4 teaspoon nutmeg
3 sprigs fresh thyme
2 bay leaves
2 tablespoons flour
1 cup (240 ml) 15% cream (optional)
Juice of ½ a lemon
1 tablespoon kosher salt
ground black pepper
chopped cilantro for garnish
Directions:
Chop mushrooms in small/medium size chunks
Thoroughly clean leeks
Score stalks in quarters and dice
In a heavy gauge pot heat 2 tablespoons ghee and harissa on medium heat
Add mushrooms. Sauté. Let them brown – 1 or 2 minutes
Add leeks and salt. Sauté until leeks are translucent
Add freshly ground pepper, nutmeg and sherry vinegar. Sauté 1 minute
Add boiling water, sugar, thyme and bay leaves. Turn heat down to simmer
Leave to cook for 20 minutes. Turn off heat and remove pot from stove
Remove bay leaves and thyme sprigs
Using a sieve strain soup into large bowl
Pour stock back into soup pot
Reserve vegetables in separate bowl
Mix remaining ghee and flour to make a paste
Add paste to stock and whisk until there are no lumps
Return po to stove
Heat the stock on low to medium heat to thicken the broth
When broth is thick add reserved vegetables
Add salt and pepper to taste
Garnish with cilantro
*If using cream. Let soup cool before adding. Once cream is incorporated, heat soup and add the juice of half a lemon. Garnish with cilantro.
Enjoy! !בתיאבון
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