Title : Souper Saturday : Mushroom and Garlic Soup !
link : Souper Saturday : Mushroom and Garlic Soup !
Souper Saturday : Mushroom and Garlic Soup !
Grab your spoon and dive into this bowl of soup! The recipe has a mix of mellow garlic, and mushrooms.
Ingredients
Serves Four
2 bunches of chives, roughly chopped (about 1.5 ounces/42 g)1 cup extra virgin olive oil (240 ml)
3 whole heads of garlic
15 raw cloves of garlic, peeled and sliced in half
12 to 16 ounces mushrooms, thinly sliced (340 to 450 g)
2 tablespoons unsalted butter (30 g)
1 leek, thinly sliced
3 1/2 cups chicken stock (820 ml)
Salt and pepper
In a blender, purée the chives with the olive oil until the chives are very finely chopped and the consistency of the oil is fairly smooth. Be patient, this will take several minutes.
In two batches, strain the oil through a fine sieve. Let the oil drip out on its own; don’t push down on the solids or the chive oil will be cloudy. Discard the solids. Add a pinch of salt to the oil. Set aside. (The oil will keep for at least a week in the fridge.)
Preheat oven to 400 °F (200 °C) Gas Mark 6
Peel off any loose layers of white skin on the three heads of garlic then slice the top off to expose the tops of the cloves. Drizzle a little olive oil on top of the heads. Season with salt and pepper. Wrap each head in foil or parchment paper (tie parchment up with a string) or put them in a tightly covered baking dish.
Put the heads of garlic in the oven and roast until the cloves are tender and easy to pierce with a fork, about 35 minutes. When the garlic has cooled, squeeze the roasted cloves into a small bowl.
Spread the mushrooms out on a baking pan. Drizzle with olive oil and lightly season with salt and pepper.
Put the pan of mushrooms in the oven at the same time as the heads of garlic, roasting until soft, about 20 minutes. Stir the mushrooms occasionally.
Melt butter in a saucepan over medium-high heat. Add the leek and cook until soft.
Add the roasted garlic and raw garlic cloves and sauté for a few minutes.
Add chicken stock. Cover and simmer until the raw garlic cloves are very tender, about 20 minutes.
Working in batches, purée the soup in a blender until smooth.
Heap mushrooms in the middle of each soup bowl and drizzle in chive oil.
Original recipe idea may be seen here
Enjoy!
Did you know that; Garlic is a root vegetable that belongs to the Allium genus and is closely related to onions, leeks, chives and shallots. Each serving of garlic boasts a good amount of several important nutrients, including manganese, vitamin B6 and vitamin C. Plus, it’s well-known for its medicinal properties, studies have found that garlic can promote heart health by lowering blood pressure and levels of total cholesterol and triglycerides. It may also boost immune function, as research shows that it can decrease symptom severity and help prevent infections, such as the common cold. Best of all, garlic is highly versatile and can be used to amplify the flavour of your favourite savoury soups, sauces, side dishes and main courses.
All the best Jan
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