Broccoli Soup with Japanese Wild Mushrooms
- Prep Time:
- Cook Time:
- Difficulty: medium
- Serves: 4
Description
This dish was amazingly delicious. A perfect dish to come home from work to cook - it takes absolutely no time (about 10 mins), tastes wonderful and is very healthy.
This is based on Gordon Ramsay's broccoli soup recipe, but he serves his with crispy bacon and almonds. I tried that yesterday and found it to be quite bland and today discovered that the soup goes much better with some delicious, flavoursome, earthy mushrooms. The crispy bacon and almonds combination serves my asparagus soup much better (come on, asparagus and bacon? that's a no-brainer).
In a nutshell, I have a better palate than Gordon Ramsay. *pumps fist in air*
Serves 1.
add to shopping list Ingredients
1 head of broccoli, florets only 2 types of mushrooms (I used Japanese brown and Maitake), sliced fresh parsley, chopped a squeeze of lemon juice one clove of garlic, peeled and whole olive oil, to drizzle
Preparation
Boil lightly salted water.
Dunk the broccoli florets in the boiling water. Cover.
Heat some butter to a pan with a little olive oil. Toss the mushrooms with the whole garlic clove in the hot oil. The garlic clove is just there to lightly perfume the mushrooms, not so much to flavour it. Season with freshly ground salt and pepper and a squeeze of lemon juice. Add the parsley, toss, remove and discard the garlic clove.
After about 4 mins, remove the florets from the water, but keep the water bubbling. Blend the florets with a food processor. Take the water off the heat and add a little to the broccoli puree. Blitz. Keep adding a little water and blitzing until you reach your desired consistency (once you know roughly how much water you need you can do this in one step next time). Season.
Pour soup into a bowl. Top with the sauteed mushrooms. Drizzle with olive oil and give it a grind of pepper.
Broccoli, water and mushrooms. It sounds so simple, but it's absolutely delicious.
Post a Question or Comment
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8/08/12
shamus says:
Great recipe. I drizzled truffle instead of olive oil. As long as you don't go to crazy with it. Also, I thinly sliced the boiled stalk, and fried it quickly with the leftover oil from the mushrooms. Makes a nice garnish.
8/08/12
VeggieLiv says:
If someone can't get (or doesn't like) mushrooms, this can also be garnished with some fresh mint or a sprinkle of cheese
8/08/12
samosamo says:
I made this the other day and it was amazing! Although I could only get my hands on Shitaki and Oyster mushroomswas still great.
8/08/12
theory says:
I made this for the first time last night, using a mixture of broccoli and green peas flavoured with dill and parsley. It was awesome. I agree, the Japanese mushrooms matched the flavour perfectly. Thanks for the inspiration dude.
8/08/12
avflox says:
I made this tonight and received a standing ovation--despite absolutely ruining my little black dress. N00b! It's fine, a soup like this is worth it. And cooking naked gets extra points, doesn't it?
8/08/12
martin2k says:
Delicious recipe - many thanks. I blended the mushrooms with the broccoli/water then reduced the mixture in a pan over a high heat. Next time, instead of throwing away the broccoli stalk, just remove the tough outer skin, slice thinly and use along with the florets.
8/08/12
laserboyjc says:
sounds tasty, wonderful picture...I love food that is vibrant and full of life
8/08/12
worldpeas says:
im loving these green soups. they're so summery! nice touch with the mushrooms.
8/08/12
telliecoin says:
u know the mushrooms remind me of dried mussels somehow which are yummy too.. mm mussels.. when i make broccoli soup it isn't as green :( I must be using inferior broccoli
8/08/12
it's just the natural colour - it was seriously that green. if you're just using the florets you get a wonderful colour.
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