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Creamy porcini mushroom soup with truffle
7 tblsp of Domaine de Terres Rouges grapeseed oil with truffle*1
1 onion
the white part of a small leek
2 potatos
2 dl of whipping cream
3-4 dl of cow's or goat's milk cheese, choose a hard one that is not too strong
1 tsp of grey sea salt
1 onion
the white part of a small leek
2 potatos
2 dl of whipping cream
3-4 dl of cow's or goat's milk cheese, choose a hard one that is not too strong
1 tsp of grey sea salt
Soak the porcini mushrooms for an hour in water, rince them and they are ready to be used.
Dice the onion and the white part of the leek and put them in a saucepan with 5 tblsp of truffle oil. Cook them slowly on low heat and do not let the onion get any colour.
Dice the potatoes and add them to the saucepan with the porcini mushrooms and 2 liters of water. Boil the soupe untill the potatoes are cooked, then take the soupe out of the stowe and mix with a hand mixer untill the soupe is nice and creamy.
Place the soupe back on the stowe, add the cream and the grated cheese. Mix while heating up to the boil. Add salt to your taste.
For a starter heat up the soupe, add a little butter and mix with a hand mixer just before serving. Pour the soupe on plates and decorate with the foam and some fresh persil. This recipe is enough for 10-12 persons.
For a meal heat up the soupe, add 1 tsp of maizena mixed in cold water. Cook for 3 minutes and pour to the soupe bowls. Decorate with slices of truffle*2
This recipe is enough for 4-6 persons.
*1 you can find this oil in www.delideli.fi
*2 a nice decorative truffle if fresh is not available, J.Gaillard truffle carpaccio. This product you can find in www.delideli.fi
Dice the onion and the white part of the leek and put them in a saucepan with 5 tblsp of truffle oil. Cook them slowly on low heat and do not let the onion get any colour.
Dice the potatoes and add them to the saucepan with the porcini mushrooms and 2 liters of water. Boil the soupe untill the potatoes are cooked, then take the soupe out of the stowe and mix with a hand mixer untill the soupe is nice and creamy.
Place the soupe back on the stowe, add the cream and the grated cheese. Mix while heating up to the boil. Add salt to your taste.
For a starter heat up the soupe, add a little butter and mix with a hand mixer just before serving. Pour the soupe on plates and decorate with the foam and some fresh persil. This recipe is enough for 10-12 persons.
For a meal heat up the soupe, add 1 tsp of maizena mixed in cold water. Cook for 3 minutes and pour to the soupe bowls. Decorate with slices of truffle*2
This recipe is enough for 4-6 persons.
*1 you can find this oil in www.delideli.fi
*2 a nice decorative truffle if fresh is not available, J.Gaillard truffle carpaccio. This product you can find in www.delideli.fi
Laura's semi self-made fish soup
In a saucepan
boil the fish stock:
2,5 - 3 litres of water
Fish
spines, fins and heads (2 big fish)
1 celery root cut in small cubes
1 parsnip cut in
small cubes
1 whole garlic; crushed gloves
3 table spoons of
grey sea salt
Boil 30 -
45 minute and filter.
In a big saucepan make the soup:
Cut and cook
two onions in some olive oil in
low heat.
Add 2 teaspoons of Pastis.
Add 45g of
Espelette chilli puree*, 5g of
good saffron and 1 bottle of white
wine and leave it simmer for at least 20 minutes.
Crush the gloves of whole garlic and add to the soup. Add 5-10 whole peppers
from 4 pepper mix, juice of half a lemon,
2 table spoons of light syrup (or honey), 1 tablespoon of grated ginger and 2
tablespoons of small cut dill stems.
Then add the fish stock (you should have about 2 litres), 1 litre of water and a 425 ml can
of velouté de coquillage*
Leave simmer for 60
minutes at least and add fleur de sel if needed. This base is ready and it can also be done a day before.
30 minutes before eating:
Cut 6-7 carrots and 6-8 potatoes and add them to the soup. Cut the fish but leave the peaces big. You can choose any fish you like, but get boneless pieces. Shrimp, clams and mussels go really well with the fish. Add the fish about 10 minutes before eating so that they have just enough time to cook and still keep their form.
Serve hot with a nice glass of white wine and
Rouille-sauce*
*you can find Espelette chilli puree, velouté de coquillage and Rouille-sauce from www.delideli.fi
*In Finland we have no luxury of getting a selection of fresh seafood to cook the stock with so this is an excellent way of getting the flavour of clams and mussels to the soup. It is half cheating but...
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I go J'Go jaffa 6/19/12 10:21 AM
This is just me thinking... jaffa 6/7/12 12:33 PM