I have a thing about kitchen gadgets and our cupboards have anything from waffle makers, ice cream machines and smoothie makers. I have however wanted a Stick blender for a long time and after convincing my boyfriend that it will be a doddle to make breakfast smoothies with it - he finally agreed (instead of using the blender/smoothie maker that is a pain to clean).
I have been experimenting making soups and i now have 2 clear favorites, the asparagus and pea soup and the one i did on Monday, mushrooom soup with truffle oil! Both takes under 15 min to make.. almost as quick as heating up a shop bought Covent Garden soup :-)
Anyway, here is my recipe for the mushroom soup (note that quantities are estimated since i very rarely measure)
Mushroom soup - (for 2 greedy people)
- 1 punnet chestnut mushrooms
- 1 punnet button mushrooms
- 1 tbsp of olive oil for frying
- 1 red onion
- 1/2 a red chili (chopped)
- few sprigs of thyme
- 1/2 liter of water
- 1 tbsp of Knorr conc.chicken stock (liquid)
- 1 tbsp of Knorr conc.vegetable stock (liquid)
- 3 tbsp of double cream
- salt & pepper
- truffle oil
Chop and fry the onion until soft in a little olive oil, add the Mushrooms (cleaned and quartered) but hold back a handful. continue to fry until the mushrooms are cooked and add the thyme, then the water and stock. Simmer for a few minutes and then take of the heat. Use the stick blender until you have a smooth consistency then add the double cream, season with salt and pepper to taste. Fry the remaining mushrooms in a pan with a little of the olive oil, then add thyme, salt and pepper.
Gently re-heat the soup. Pour into bowls, carefully add the fried mushrooms on top, drizzle with some truffle oil and eat! YUM
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