Shiitake Puree Soup
2 servings
15 minutes
Shiitake cream soup is a refined dish of European cuisine that combines a rich mushroom aroma with a delicate creamy texture. Its history is linked to the search for healthy and nutritious alternatives to classic creamy soups. Shiitake adds a deep umami accent, while almond milk and oil provide lightness and a nutty note. Parsley and red onion add fresh touches, while spinach and celery highlight the natural flavor. This soup is perfect for a light dinner or an elegant lunch, and its garnish of dried mushrooms and sesame oil makes the presentation aesthetically appealing. The dish contains no traditional dairy products, making it suitable for vegans and those who appreciate plant-based ingredients.
1
Make almond milk by blending almonds with 600 milliliters of water.
- Almond: 160 g
- Sea salt: to taste
2
Blend mushrooms, almond butter, and 400 milliliters of almond milk in a blender.
- Shiitake mushrooms: 200 g
- Almond oil: 1 tablespoon
- Almond: 160 g
3
Add onion and parsley and mix well.
- Red onion: 0.5 head
- Parsley: 200 g
4
Pour the soup into the bowls.
5
Mix chopped celery and spinach with sesame oil.
- Celery: 5 stem
- Spinach: 100 g
- Sesame oil: 1 teaspoon
6
Pour a small amount of the mixture into the center of the soup and place some dried mushrooms on top.
- Dried mushrooms: to taste
