Name: Roasted Garlic & Porcini Cream Soup with Parmesan Crisp (alcohol-free)
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Yield: 4 porciones
Ingredients: 2 whole heads garlic; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 medium yellow onions, thinly sliced; 8 g dried porcini mushrooms (about ⅓ cup), plus 1 cup hot water for soaking; 1 lb (450 g) cremini or button mushrooms, cleaned and quartered; 2 tbsp tomato paste; 1 cup low-sodium halal chicken stock (or vegetable stock); 0 Optional acidic substitute for wine: 2 tbsp white grape juice + 1 tbsp white wine vinegar; 3 cups (750 ml) additional low-sodium halal chicken stock or vegetable stock (to total ~4 cups); 1 sprig fresh thyme (or ½ tsp dried thyme); 1 bay leaf; 1 cup heavy cream (double cream); 0 Salt and freshly ground black pepper; 2 tbsp chopped flat-leaf parsley (for finishing); 0 For the Parmesan crisps:; 1 cup finely grated Parmesan (or Pecorino Romano if you like sharper); 0 Optional finishing oil: 1 tsp truffle oil or 1 tbsp good olive oil

1

Roast the garlic: Preheat oven to 200°C/400°F. Slice the top off each garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool, then squeeze out the cloves and mash into a paste.

2

Rehydrate porcini: Place dried porcini in a bowl, pour 1 cup hot water over, steep 20 minutes. Strain, reserve liquid, chop porcini finely. Reserve soaking liquid, skim any grit, and add to stock later.

3

Sweat the aromatics: In a large heavy pot, melt butter with remaining 1 tbsp olive oil over medium-low. Add sliced onions with a pinch of salt. Cook slowly, stirring occasionally, until deep golden and sweet — 20–25 minutes.

4

Brown the fresh mushrooms: Increase heat to medium-high, add cremini mushrooms. Brown without crowding — do batches if needed. Season with salt and pepper. Add tomato paste and cook 1–2 minutes.

5

Build the soup: Add mashed roasted garlic and chopped porcini. If using the wine substitute, add the white grape juice + vinegar now and let reduce 1–2 minutes. If not, proceed directly.

6

Add stock and herbs: Pour in the remaining ~4 cups halal stock including reserved porcini liquid (leave any sediment behind). Add thyme and bay leaf. Bring to a simmer, then lower heat and simmer gently 20 minutes.

7

Blend to silk: Remove thyme and bay leaf. Purée with an immersion blender until smooth. For silkier texture, pass through a fine-mesh sieve into a clean pot.

8

Finish with cream and seasoning: Return to low heat, stir in heavy cream. Warm gently — do not boil. Taste and season generously with salt and plenty of freshly ground black pepper. Add optional truffle oil if using, sparingly.

9

Make Parmesan crisps: Preheat oven to 200°C/400°F. On a parchment-lined sheet, mound 1 tbsp grated Parmesan per crisp into 8 rounds. Bake 5–7 minutes until golden and lacy. Cool to crisp.

10

Plate and garnish: Ladle into warmed bowls, place a Parmesan crisp on the rim or floating, scatter parsley and finish with a drizzle of olive oil or truffle oil. Serve immediately.

11

Pro tips: Adjust thickness with stock. Make-ahead: store soup refrigerated up to 2 days; reheat gently and add a splash of cream before serving.

Roasted Garlic & Porcini Cream Soup with Parmesan Crisp (alcohol-free)

Comments

Prueba Nuestro Chef IA

Ingredientes

Instrucciones

Más recetas que te pueden gustar

Roasted Garlic & Porcini Cream Soup with Parmesan Crisp

Creamy Marsala Chicken Tagliatelle with Wild Mushrooms & Crispy Sage

Mushroom & Taleggio Crostini with Balsamic Reduction

Classic Beef Tartare with Anchovy-Garlic Aioli