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Рецепт Truffled Potato And Mushroom Soup
by Global Cookbook

Truffled Potato And Mushroom Soup
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  Порций: 6

Ингредиенты

  • 1 lb Red potatoes, or possibly Yukon Gold potatoes, peeled
  • 2 x Turnips, quartered
  • 1 lb Mushrooms, assorted, wild (shitakes, crimini, morel, porcini, etc.)
  • 2 ounce Dry porcini mushrooms, soaked in water (for at least one hour)
  •     Parmesan cheese, shaved
  • 1 quart Chicken stock, or possibly vegetable broth
  •     Truffle oil
  •     Truffles, optional
  •     Cream, heated, (about 2 c.)
  •     Butter
  •     Extra virgin olive oil
  •     Kosher salt
  •     White pepper
  •     Black pepper, freshly grnd

Инструкции

  1. Boil potatoes whole with quartered turnips, that take longer.
  2. Heat 2 c. cream and 3 Tablespoons butter and mash the potatoes and turnips together, adding the cream/butter mix a little at a time till it is creamy. Different potatoes absorb moisture differently so you have to stop adding liquid at the consistency you like. Season with salt and white pepper, and add in the truffle oil a drizzle at a time till the truffle aroma permeates the mix.
  3. Slowly saute/fry the mushrooms in equal parts butter and extra virgin olive oil (usually about 2 Tablespoons each). Add in the stock and the reconstituted Porcine. You can use the broth from the soaking of the dry mushrooms also but be careful to add in it in slowly and not use the dredges, that can be sandy. Heat through.
  4. To serve spoon a helping of the potato/turnips in the middle of a heated soup bowl. Surround with the mushroom broth. Top with shavings of Parmesan and, if it's in the budget, dainty sliced truffles.
  5. "Suddenly the table was lulled into silence by the smells emanating from the soup bowls in front of them. Sufficient sliced truffles to choke a horse were sitting on top of a mound of potato puree infused with truffle oil.
  6. Around the potatoes a broth laden with wild mushrooms floated like a moat.
  7. Curls of Quality Parmesan cheese topped the dish. "And they called this mere potato soup" on the menu. Soup by Todd English, Boston.
  8. TIP: you can do without the truffles, but you need to spring for the smallest bottle of truffle oil you can find.