Indulgent and flavourful, this rustic wild mushroom soup is perfectly complemented with a goat's cheese croquette topped with a smoky bacon ketchup. This mouth-watering combination is sure to tantalise your taste buds.
Wild Mushroom Soup
Ingredients |
Method |
|
20g butter 2 tbsp olive oil 250g peeled and sliced onions 5 crushed garlic cloves 800g mixed wild mushrooms 400ml dry white wine 2ltrs water 25g Essential Cuisine mushroom stock 25g Essential Cuisine vegetable stock 40g dried wild mushrooms Freshly ground pepper Sea salt 2tbsp chopped flat leaf parsley 125ml double cream |
Melt the butter and oil in a thick-bottomed saucepan, add the onions and garlic, and fry gently for 2-3 minutes until they start to soften but without letting them get too much colour. Stir in the mushrooms and continue cooking for 5 minutes, stirring occasionally. Pour in the wine and stir in the Essential Cuisine mushroom stock mix and Essential Cuisine vegetable stock mix. Bring to the boil and simmer for 20 minutes or until all the ingredients are tender. Liquidise the soup with a hand blender or food processor until velvety smooth. I personally prefer the texture to be coarse. Bring back to the boil, season to your taste with sea salt and freshly ground pepper. Stir in the parsley and double cream. |
Goat's cheese croquette
Ingredients |
Method |
|
150g soft goat's cheese 1 egg beaten with 1 teaspoon milk 25g panko breadcrumbs 25g of Sosa grainy potato airbag Filippo Berio olive oil Freshly ground black pepper |
Mash the goat's cheese in a bowl using a fork. Then season liberally with black pepper. Break off small pieces of the mixture and roll each piece between your palms into a ball. Place the egg and milk mixture and the breadcrumbs/airbag in separate bowls. Dip the goat's cheese balls into the egg and milk mixture, then into the breadcrumbs with the Sosa airbag. Optional, you could add a few thyme leaves too. Turn in the mixture to fully coat them. Once all the balls are coated, pop them in the freezer for 15 minutes, to firm up. Place a frying pan on medium-high heat and add a generous glug of oil. When hot, add the croquettes 5 at a time, turning them until golden all over (about 2 minutes). Pop them aside to drain on kitchen paper while you fry the next batch. Drain and serve. |
Smoked bacon ketchup
Ingredients |
Method |
|
250g chopped dry cured smoked streaky bacon 150g chopped shallots 15g chopped garlic 150g tomato ketchup 25g dijon mustard 10g soy sauce 30g brown sugar 60g cider vinegar 10g Sosa Ultratex 3 150ml water |
Add a bit of oil to a frying pan on a medium heat. Add the chopped bacon and cook until crispy, this should take about 5 minutes. Remove the bacon, add some more oil to the pan. Add the garlic and shallots to the pan, and cook on low heat for about 10 minutes. When the garlic and shallots are caramelised, add the rest of the ingredients to the pan and mix together. Turn up the heat and reduce the sauce mix by about a quarter, this should take about 5 minutes. Add the bacon back into the pan, turn off the hob, and leave to cool. Pour the sauce mix into a food processor with the ultratex and blitz together. Season with salt and pepper to taste. |
Assembly |
|
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Place the hot soup in a large-rimmed bowl, place the croquette in the centre, and top with the ketchup and a micro-leaf. |
