Spinach and sorrel cream soup with porcini mushrooms
4 servings
90 minutes
Recipe from Tizian Casilio, brand chef of the Scrocchiarella cafe.
1
Wash the onion, celery stalk, and carrot thoroughly, cut into large pieces without peeling. Place the vegetables on a baking sheet. Drizzle with olive oil and put in a preheated oven at 200 degrees. Bake until golden brown for 15-20 minutes.
- Onion: 250 g
- Celery stalk: 150 g
- Carrot: 250 g
- Extra virgin olive oil: 50 ml
2
Transfer the vegetables to a pot, add 2 liters of cold water, and bring to a boil over medium heat.
3
Remove the foam, add parsley stems, and salt. Bring to a boil again, reduce heat to minimum and cook for an hour. Then strain the broth through a fine sieve.
- Parsley stems: 15 g
- Salt: to taste
4
Slice the mushrooms thinly, place them in a well-heated pan with vegetable oil, and fry, stirring, for 10 minutes until golden.
- White mushrooms: 70 g
- Extra virgin olive oil: 50 ml
5
Slice the baguette into thin pieces and fry separately until golden brown.
- French baguette: 0.5 piece
6
In a 2-liter pot, place the leek (only the white part), slice it into rings, and sauté in olive oil with garlic for 3 minutes. Then add sliced potatoes and fry everything together until the potatoes are cooked.
- Leek: 1 piece
- Garlic: 2 cloves
- Potato: 300 g
- Extra virgin olive oil: 50 ml
7
Place spinach and sorrel in a pot, then pour in the broth. Add salt, pepper, and grate nutmeg. Bring to a boil and remove from heat.
- Spinach: 40 g
- Sorrel: 70 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: 1 g
8
Blend the soup until smooth.
9
Pour the soup into bowls, top with sautéed white mushrooms and croutons. Garnish the dish with watercress and pea sprouts, drizzle with olive oil.
- White mushrooms: 70 g
- French baguette: 0.5 piece
- Corn salad: 10 g
- Pea sprouts: 10 g
- Extra virgin olive oil: 50 ml