Creamy Mushroom-Almond Soup with Parsnip Chips - photo 1
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Creamy Mushroom-Almond Soup with Parsnip Chips

Pikantne Christmas Eve Soups Christmas Eve Dinner Soups 90 min Medium 10 wyświetleń ~31.19 PLN - (0)
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Description

This is an elegant and velvety cream soup that offers a modern interpretation of the traditional Christmas Eve mushroom soup. Its deep, forest aroma comes from dried porcini mushrooms, while its extraordinary creaminess and subtly sweet, nutty note are thanks to the addition of blanched almonds. The soup has a smooth, silky texture and a beautiful beige color. The contrast to its mildness is provided by crispy, slightly sweet parsnip chips, which add not only texture but also a refined appearance. This dish is an ideal choice to start a festive Christmas dinner, setting a holiday mood for the guests. It can be served in small cups as an elegant appetizer or in deep bowls as one of the main soup dishes. Its flavor is complex yet harmonious and warming, making it perfect for chilly winter evenings.

Ingredients (15)

Servings:
4
  • Dried porcini mushrooms 30 g
  • Brown mushrooms 400 g
  • Blanched almonds 100 g
  • Vegetable broth 1000 ml
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Parsnip 200 g
  • Masło klarowane 2 łyżki
  • 30% cream 100 ml
  • Olive oil 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Fresh thyme 10 g
  • Truffle oil 5 g
💰 Szacowany koszt dania: ~31.19 PLN (7.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of mushrooms and almonds

1

Start by soaking the dried porcini mushrooms. Place them in a small bowl and cover with about 250 ml of boiling water, ensuring they are completely submerged. Cover the bowl with a plate and set aside for at least 30 minutes. During this time, the mushrooms will swell and release their intense aroma into the water, which will become the base flavor for the soup.

Ingredients: Dried porcini mushrooms
Do not pour out the water from the mushrooms! It is incredibly aromatic and is the essence of flavor. Just make sure there is no sand at the bottom of the bowl – if there is, carefully pour off the water, leaving the sediment at the bottom.
2

In a second bowl, place the blanched almonds. Pour boiling water over them and set aside for about 15 minutes. This step will soften the almonds, allowing them to blend into a perfectly smooth and creamy soup without any lumps.

Ingredients: Blanched almonds
If you have almonds with skin, after soaking them in boiling water, the skin will come off very easily. Just squeeze the almond between your fingers, and it will pop out of the skin.

Cooking the soup

3

While the mushrooms and almonds are soaking, prepare the remaining 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 finely chop it or press it through a garlic press. Clean the mushrooms with a damp cloth (do not wash them under water, as they will soak up) and slice them into pieces about 0.5 cm thick.

Ingredients: Onion, Garlic, Brown mushrooms
Use a sharp knife to cut the onion to avoid tearing up. You can use a small brush to clean the mushrooms and remove any dirt.
4

In a large pot with a thick bottom (about 3-4 liters capacity), heat two tablespoons of clarified butter over medium heat. When the butter melts and starts to gently sizzle, add the chopped onion. Sauté for about 5-7 minutes, stirring frequently with a wooden spoon, until the onion becomes soft and translucent. Towards the end of sautéing, add the garlic and sauté for another minute until it releases its aroma. Be careful not to burn the garlic.

Ingredients: Masło klarowane, Onion, Garlic
A pot with a thick bottom prevents ingredients from burning and ensures even heat distribution. Do not fry the onion over too high heat; it should become translucent, not browned, which will give the soup a sweet flavor.
5

Increase the heat under the pot and add the chopped mushrooms. Sauté them for about 10-12 minutes. Initially, the mushrooms will release a lot of water. Cook them until all the water evaporates and the mushrooms begin to brown and take on a golden-brown color. This is a key moment for the flavor of the soup - the evaporation of water will concentrate the taste of the mushrooms.

Ingredients: Brown mushrooms
Do not stir the mushrooms too often at the beginning, let them brown slightly. Do not salt them at this stage, as salt will cause them to release even more water and they will steam instead of frying.
8

Return to the soup. Drain the soaked porcini mushrooms, but be sure to keep all the water! Chop the mushrooms into smaller pieces and add them to the pot with the sautéed champignons. Sauté together for 2-3 minutes. Then pour the hot vegetable broth and the reserved mushroom soaking water into the pot. Also drain the soaked almonds and add them to the soup. Bring everything to a boil.

Ingredients: Dried porcini mushrooms, Vegetable broth, Blanched almonds
When pouring the mushroom water, do it slowly and carefully, leaving the last tablespoon of liquid at the bottom of the bowl, where any sediment or sand from the mushrooms may have settled.
9

When the soup starts to boil, reduce the heat to a minimum, cover the pot, and cook for about 20-25 minutes. During this time, all the flavors will meld together, and the mushrooms and almonds will become very soft, making blending easier later on.

The soup should only gently 'wink', not boil vigorously. Too intense cooking can cause some of the aroma to escape with the steam.

Parsnip Chips

6

In the meantime, prepare the chips. Preheat the oven to 180°C (fan). Wash, peel, and dry the parsnip. Using a vegetable peeler, shave long, thin strips along the root. Place the strips in a bowl, drizzle with a tablespoon of olive oil, and gently salt. Mix with your hands to ensure each strip is coated with a thin layer of oil.

Ingredients: Parsnip, Olive oil, Salt
The best tool for this task will be a 'Y' peeler (julienne), which allows you to shave even and very thin strips. The thinner the strips, the crispier the chips will be.
7

Line a large baking tray with parchment paper. Arrange the parsnip strips in a single layer, making sure they do not touch each other. Place in the preheated oven and bake for 10-12 minutes. Watch them closely, especially towards the end of baking, as the thin strips can burn very quickly. The finished chips should be golden and crispy. Remove them from the oven and set aside to cool.

Ingredients: Parsnip
If you have more strips, bake them in batches. Do not stack them on top of each other, as they will steam instead of baking and won't be crispy. After baking, they become even crispier.

Finalization and Serving

10

Remove the pot from the heat. Now the most important step – blending. Using an immersion blender (also known as a stick blender), blend the soup directly in the pot for a few minutes until you achieve a perfectly smooth, velvety consistency. Make sure there are no lumps of almonds or mushrooms.

If you don't have an immersion blender, you can transfer the soup in batches to a countertop blender. Remember not to fill the jar more than 1/3 full and cover the lid with a cloth to allow the hot steam to escape. Be especially careful when blending hot liquids!
11

Place the blended soup back on low heat. Pour in 100 ml of 30% cream and vigorously mix with a whisk to combine it with the soup. Heat for 1-2 minutes, but do not bring to a boil, as the cream may curdle. Season the soup to taste with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Taste and add more seasoning if needed.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony, Nutmeg
Before adding the cream to the hot soup, you can 'temper' it - pour a ladle of hot soup into a bowl with the cream, mix, and then pour everything into the pot. This will prevent the cream from curdling.
12

Serve the soup immediately while it's hot. Pour it into warmed bowls or cups. Gently place a few crispy parsnip chips in the center of each serving. Additionally, to enhance the aroma, you can drizzle each portion with a few drops of truffle oil and garnish with fresh thyme leaves.

Ingredients: Fresh thyme, Truffle oil
Heating the bowls before serving will help the soup retain its temperature longer. Arrange the parsnip chips just before serving to prevent them from becoming soggy in contact with the hot soup.

Fun Fact

💡

The tradition of eating mushroom soup on Christmas Eve in Poland dates back centuries. Mushrooms, gathered from the forest, symbolized the gifts of nature, abundance, and a connection with the spirits of ancestors. It was believed that eating mushrooms on this special evening would ensure health and prosperity for the entire upcoming year.

Best for

Kolacja wigilijna Elegancka przystawka na przyjęciu Rozgrzewająca zupa na jesienny wieczór Uroczysty obiad rodzinny

Tips

🍽️ Serving

Serve the soup in deep, preferably white bowls, which will beautifully highlight its creamy color. In addition to parsnip chips, it can be garnished with toasted almond flakes for extra crunch or a dollop of thick sour cream. It pairs perfectly with challah toast or cream puffs.

🥡 Storage

The finished soup (without additions) can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat on low heat, slowly, without bringing it to a boil. Parsnip chips should be stored separately in an airtight container at room temperature, so they remain crispy for up to 2-3 days.

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