Читать книгу Home Made: Good, honest food made easy - Tana Ramsay - Страница 16

Whenever I am making this soup I have to remind myself of the finished dish in a pretty white bowl – it’s not a beautiful colour while it’s cooking, but it tastes delicious, trust me! For a truly indulgent twist, garnish with crumbled Stilton.

3 tbsp olive oil

60g/2¹/₂oz butter

2 medium onions, peeled and roughly chopped

2 garlic cloves, peeled and chopped

900g/2lb flat mushrooms, roughly chopped

200g/7oz button mushrooms, roughly sliced

1 handful of parsley, roughly chopped

300-450ml/10-15fl oz milk (semi- or full-fat)

200g/7oz half-fat crème fraîche (or full-fat, if you prefer), plus 4 tsp crème fraîche to garnish

truffle oil for drizzling

1¹/₂ tbsp roughly chopped chives

salt and black pepper

Serves: 4 generous portions

Prep time: 30 minutes

Cooking time: about 40 minutes

1 Heat the oil and butter in a large frying pan on a low-medium heat, add the onions and garlic and cook for 8-10 minutes, until softened.

2 Increase the heat and add the mushrooms – it will look like a huge amount but they do shrink so much. Throw in the parsley and about 1 teaspoon of salt, then grind in some pepper. Cook, stirring, for a few minutes, until the mushrooms have shrunk enough to fit comfortably in the pan. They will give off some liquid; continue cooking for about 20 minutes, until the liquid has evaporated and the mushrooms are completely tender.

3 Put the mushroom mixture into a food processor along with about 150ml/5fl oz water and blitz – you don’t want it completely smooth, but leave it fairly thick.

4 Transfer to a saucepan and add 300ml/10fl oz milk and the crème fraîche. Add more milk if necessary to get the soup to the right consistency. Bring to boiling point and check the seasoning – be very generous with the pepper. As I said before, the soup at this stage does not look appetizing! However, as it heats through, the smell and taste are amazing.

5 Serve the soup in warm bowls, add 1 teaspoon of crème fraîche in the centre of each, drizzle the truffle oil over and sprinkle with chives – delicious.