Cream of spinach soup with porcini mushrooms
4 servings
45 minutes
Italian Tizian Casilio, brand chef of the Scrocchiarella cafe, prepares a soup suitable for both hot days and winter colds. Spinach, parsley and leeks delight with their emerald greenery at any time of the year, and this effect does not disappear during cooking, even hot. All of them sufficiently retain the memory of summer taste even in the middle of frosts, not to mention porcini mushrooms: the broth from dried porcini mushrooms is no less rich than from fresh ones.
1
Chop onion, carrot, and celery stalk randomly; parsley stems can be left whole. Pour in 1 liter of water and boil for about 20 minutes after it starts boiling. The vegetables should become soft and impart their flavor to the broth.
- Onion: 1 kg
- Carrot: 1 piece
- Celery stalk: 150 g
- Parsley stems: 15 g
2
Strain the broth.
3
Slice the mushrooms lengthwise into strips to maintain their shape. Fry in vegetable oil.
- Porcini mushrooms: 120 g
- Extra virgin olive oil: 30 ml
4
Chop the garlic finely.
- Garlic: 2 cloves
5
Slice the baguette thinly and fry in a little olive oil with half a garlic.
- French baguette: 60 g
- Extra virgin olive oil: 30 ml
- Garlic: 2 cloves
6
Slice the leek into rings and sauté in a large pot with olive oil and remaining garlic until soft.
- Leek: 120 g
- Extra virgin olive oil: 30 ml
- Garlic: 2 cloves
7
Peel the potatoes and cut them into small cubes.
- Potato: 120 g
8
Add potatoes to the leek and fry everything together until the potatoes are cooked.
- Potato: 120 g
9
Put spinach in the pot and pour in vegetable broth.
- Fresh spinach leaves: 200 g
10
Salt, pepper, and grate nutmeg.
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
11
Bring the soup to a boil and immediately remove from heat.
12
Blend the soup into a smooth creamy consistency.
13
Pour the soup into bowls, top with fried white mushrooms and croutons.
- Porcini mushrooms: 120 g
- French baguette: 60 g
14
Garnish the dish with watercress and pea sprouts, drizzle with olive oil.
- Garden cress: to taste
- Pea shoots (sprouts): to taste
- Extra virgin olive oil: 30 ml
