Creamy Spinach and Sorrel Soup with Wild Mushrooms
⏳ Time
1 hour 30 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Recipe by John Smith, head chef at a local café.
Ingredients
- Onion - 8.8 oz
- Carrot - 8.8 oz
- Celery stalk - 5.3 oz
- Parsley - 0.5 oz
- Leek - 1 piece
- Garlic - 2 cloves
- Potato - 10.6 oz
- Spinach - 1.4 oz
- Porcini Mushrooms - 2.5 oz
- Olive Oil - 1 fl oz
- Nutmeg - 0 oz
- French Baguette - ½ pieces
- Corn Salad - 0.4 oz
- Pea shoots - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Sorrel - 2.5 oz
Step by Step guide
Step 1
Thoroughly wash the onion, celery stalk, and carrot, and cut them into large pieces without peeling. Place the vegetables on a baking sheet. Drizzle with olive oil and place in a preheated oven at 392°F. Roast until golden brown for 15–20 minutes.
Step 2
Transfer the vegetables to a pot, add 2 liters of cold water, and bring to a boil over medium heat.
Step 3
Skim off the foam, add the parsley stems, and season with salt. Bring to a boil again, reduce the heat to low, and simmer for one hour. Then strain the broth through a fine sieve.
Step 4
Slice the mushrooms thinly, place them in a well-heated skillet with vegetable oil, and sauté, stirring, for 10 minutes until golden brown.
Step 5
Slice the baguette into thin pieces and toast them separately until golden brown.
Step 6
In a 2-liter saucepan, add the leek (only the white part), sliced into rings, and sauté in olive oil with garlic for 3 minutes. Then, add the sliced potatoes and cook everything together until the potatoes are tender.
Step 7
Place the spinach and sorrel in a pot, then pour in the broth. Season with salt and pepper, and grate in some nutmeg. Bring to a boil and then remove from heat.
Step 8
Blend the soup until smooth.
Step 9
Ladle the soup into bowls, top with sautéed white mushrooms and croutons. Garnish the dish with watercress and pea sprouts, then drizzle with olive oil.
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