Creamy porcini mushroom soup with parsley chips and truffle oil - photo 1
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Creamy porcini mushroom soup with parsley chips and truffle oil

Pikantne Christmas Eve Soups Soups Christmas Dishes 90 min Medium 6 wyświetleń ~31.37 PLN - (0)
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Description

Velvety and essential cream soup made from dried porcini mushrooms is the quintessence of Polish Christmas Eve in a modern rendition. The traditional flavor of forest mushrooms, which is one of the pillars of festive cuisine, is elevated to a higher level of elegance here. The smooth, creamy consistency of the soup, achieved with the addition of potatoes and cream, envelops the palate with a deep, earthy aroma of porcini. An extraordinary counterpoint to its delicacy are the crispy, slightly sweet parsnip chips, which add not only a surprising texture but also visual charm. The dish is completed with a few drops of noble truffle oil, which emphasizes the forest character of the dish and adds a luxurious finish. This is a soup that warms, delights with its flavor, and serves as an unforgettable start to the festive dinner.

Ingredients (14)

Servings:
4
  • Dried porcini mushrooms 50 g
  • Vegetable broth 1500 ml
  • Onion 1.3 szt.
  • Garlic 3 ząbki
  • Potatoes 3 szt.
  • Parsley root 2.5 szt.
  • Masło klarowane 2 łyżki
  • 30% cream 150 ml
  • Vegetable oil for frying 500 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Truffle oil 15 g
  • Fresh thyme 4 g
💰 Szacowany koszt dania: ~31.37 PLN (7.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of mushrooms and vegetables

1

Start by preparing the porcini mushrooms. Rinse them thoroughly under cold running water to remove any impurities, such as sand. Then place the mushrooms in a medium-sized bowl and pour about 500 ml of boiling water over them. Cover the bowl with a plate and set aside for at least 30 minutes. During this time, the mushrooms will swell and become soft, and the water will turn into an aromatic broth, which is key to the soup's flavor.

Ingredients: Dried porcini mushrooms
Do not pour out the water in which the mushrooms were soaked! It is the essence of flavor. Make sure there is no sand at the bottom of the bowl – if there is, strain the broth very carefully by pouring it through a fine sieve lined with cheesecloth.
2

While the mushrooms are soaking, prepare the vegetables. Peel the onion and chop it into small cubes. To do this, cut the onion in half, place the flat side on the board, make cuts lengthwise, and then across. Peel the garlic and chop it very finely or press it through a garlic press. Peel the potatoes with a peeler and cut them into cubes about 1.5-2 cm on each side.

Ingredients: Onion, Garlic, Potatoes
Use a sharp knife for cutting vegetables – it will make the job easier and safer. You can place the chopped potatoes in a bowl of cold water to prevent them from darkening before you add them to the soup.

Cooking the soup

3

In a large pot with a thick bottom (about 4 liters capacity), heat the clarified butter over medium heat. When the butter melts and starts to gently sizzle, add the chopped onion. Sauté it for about 5-7 minutes, stirring frequently with a wooden spoon, until it becomes soft and translucent. Then add the minced garlic and sauté for another minute until it releases its aroma. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Masło klarowane, Onion, Garlic
A pot with a thick bottom prevents ingredients from burning and ensures even heat distribution. Stirring is key to prevent the onion from browning and to allow it to soften instead.
4

Remove the soaked mushrooms from the water (save the water!) and chop them into smaller pieces. Add the chopped mushrooms to the pot with the onion and sauté together for 2-3 minutes. Then add the diced potatoes. Pour in hot vegetable broth and the mushroom soaking water (be careful to pour it gently, leaving any sediment at the bottom of the bowl). Bring the soup to a boil, then reduce the heat, cover the pot, and simmer for about 20-25 minutes, until the potatoes are completely soft (check with a fork – it should go in without resistance).

Ingredients: Dried porcini mushrooms, Potatoes, Vegetable broth
Cooking on low heat will allow the flavors to blend better. Don't rush at this stage.
5

When the vegetables are soft, remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is perfectly smooth and velvety. Make up-and-down movements to aerate the soup and achieve a uniform consistency. Blend for about 2-3 minutes until there are no lumps.

If you are using a jug blender, wait until the soup cools slightly. Fill the jug no more than halfway and cover with the lid, leaving a small opening for steam to escape (cover it with a folded cloth). Blend in batches. This is a very important step for safety!
6

Place the pot with the blended soup back on low heat. In a separate bowl, temper the cream: pour a ladle of hot soup into it and whisk vigorously. Then slowly pour the mixture into the pot, stirring the soup continuously. Heat for 2-3 minutes, but do not bring to a boil. Season the soup with salt, freshly ground pepper, and a pinch of nutmeg. Taste and add more seasoning if necessary.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony, Nutmeg
Tempering the cream prevents it from curdling in hot soup. Never pour cold cream directly into boiling dishes. The soup should not be boiling vigorously after adding the cream.

Parsley Chips and Finishing Touches

7

Prepare the chips. Thoroughly wash, dry, and peel the parsley root. Using a vegetable peeler or a mandoline, slice the parsley root into very thin, almost transparent slices along the root. The thinner the slices, the crispier the chips will be.

Ingredients: Parsley root
Using a mandoline requires special caution – always use a finger guard! If you don't have a mandoline, a vegetable peeler will work perfectly for getting thin ribbons.
8

In a small, deep saucepan or skillet, heat vegetable oil over medium heat. The oil is ready when a piece of parsley dropped in starts to sizzle intensely. Fry the parsley slices in batches, not adding too many at once to prevent them from sticking together. Fry for about 1-2 minutes on each side until they become golden and crispy. Remove them with a slotted spoon to a plate lined with paper towels to drain excess fat. Lightly salt while they are still warm.

Ingredients: Vegetable oil for frying, Parsley root, Salt
Be careful with the hot oil! The parsley slices fry very quickly, so keep an eye on them at all times to avoid burning. The finished chips should be crisp and brittle.
9

Serve the soup. Pour the hot cream into deep bowls or plates. Artfully arrange a few crispy parsley chips in the center of each portion. If using, drizzle with a few drops of truffle oil. Finally, garnish with fresh thyme leaves. Serve immediately while the soup is hot and the chips are crispy.

Ingredients: Truffle oil, Fresh thyme
Presentation is important, especially during a formal dinner. Try not to submerge the chips in the soup, but arrange them on top to keep them crispy. Additionally, you can serve garlic croutons or choux pastry.

Fun Fact

💡

Mushroom soup is one of the traditional twelve Christmas Eve dishes in Poland. Mushrooms symbolized strength, health, and prosperity in ancient beliefs, and their presence on the holiday table was meant to ensure abundance in the coming year. Mushroom picking was also an important part of rural life, and dried supplies allowed people to enjoy the taste of the forest throughout the winter.

Best for

Kolacja Wigilijna Elegancka kolacja jesienna Uroczysty obiad rodzinny

Tips

🍽️ Serving

Serve the soup in deep, warmed bowls to keep it hot for longer. Place the parsley chips just before serving, creating a small mound in the center. Add the truffle oil sparingly, creating a few 'dots' on the surface of the soup. The soup pairs perfectly with small garlic-rubbed baguette croutons or traditional noodles.

🥡 Storage

The soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat it over low heat, slowly, without bringing it to a boil, to prevent the cream from curdling. Store the parsley chips separately in an airtight container at room temperature – this will keep them crispy. Do not freeze the soup with cream added, as it may separate upon thawing.

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