Morel soup
Description
A hearty first course. This recipe I've shared with you can be customized to your liking. For example, I prefer mushrooms served whole. You, however, can chop them or even blend them together with the broccoli. By the way, it's said that blended mushrooms are much better absorbed by the body. But I like to feel the mushroom itself, not just its taste. That's why I left the mushrooms untouched—simply boiled and pan-fried them.
Instructions
- 1
Step 1
First, we'll rinse the mushrooms. Thoroughly wash all the gills, place the morels in a pot, cover with cold water, and simmer over low heat for an hour. Remember to skim off the scum with a skimmer.
- 2
Step 2
Let's start sautéing. For this, I'll take leek. I'll slice it into small rings. Heat up a frying pan. Pour in olive oil for flavor. Add the leeks and sauté until soft.
- 3
Step 3
Now we move on to the broccoli. Rinse the florets, but do not separate them. When the mushrooms have been simmering for about half an hour and the scum has dissipated, add the broccoli to the pot with the mushrooms. Cook them together for another half hour, seasoning the broth with salt and pepper to taste. After this time, remove the broccoli and place them in a bowl. Take the leek from the frying pan and add it to the bowl. Use a blender to puree everything until smooth. Add some broth, yogurt or sour cream, thin it to desired consistency—and you have a creamy soup.
- 4
Step 4
Place morels in a skillet and sauté in olive oil, adding a bit of soy sauce. Take a deep plate and fill it halfway with cream soup. Add a spoonful of sour cream on top. Then garnish with fresh herbs. Place several morels on top and drizzle with the oil left in the skillet from sautéing the mushrooms. And here you have an exquisite soup—restaurant quality!