Spinach Cream Soup with Porcini Mushrooms
Soups • European
Description
Chef John Smith prepares a soup that is perfect for both hot days and cold winters. Spinach, parsley, and leeks delight with their emerald green color all year round, and this effect remains even after cooking, even when hot. All of these ingredients retain a memory of summer's flavor even in the midst of frost, not to mention the porcini mushrooms: the broth made from dried porcini is just as rich as that made from fresh ones.
Ingredients
- Onion 0 lbs
- Carrot 1 piece
- Celery stalk 5 oz
- Parsley 0 oz
- Leek 5 oz
- Garlic 2 cloves
- Potato 5 oz
- Fresh basil leaves 5 oz
- Porcini Mushrooms 5 oz
- Olive Oil 0 fl oz
- Nutmeg to taste
- French Baguette 0 oz
- Cress salad to taste
- Peanut Sprouts to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Chop the onion, carrot, and celery stalks into random pieces, leaving the parsley stems whole. Pour in 1 liter of water and boil for about 20 minutes after it reaches a rolling boil. The vegetables should become soft and impart their flavor to the broth.
Step 2
Strain the broth.
Step 3
Slice the mushrooms lengthwise into strips to preserve their shape. Sauté in vegetable oil.
Step 4
Finely chop the garlic.
Step 5
Slice the baguette into thin pieces and toast them in a small amount of olive oil with half a clove of garlic.
Step 6
Slice the leek into rings and sauté it in a large pot with olive oil and the remaining garlic until softened.
Step 7
Peel the potatoes and cut them into small cubes.
Step 8
Add the potatoes to the leeks and sauté everything together until the potatoes are cooked through.
Step 9
Place the spinach in a pot and pour in the vegetable broth.
Step 10
Season with salt and pepper, and grate some nutmeg.
Step 11
Bring the soup to a boil and then immediately remove it from the heat.
Step 12
Blend the soup in a blender until you achieve a smooth, creamy consistency.
Step 13
Ladle the soup into bowls, then top with sautéed porcini mushrooms and croutons.
Step 14
Garnish the dish with watercress and pea sprouts, then drizzle with olive oil.
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