So I think spring has finally arrived.I think.
But, don’t go and get all excited or anything…they’re calling for snow tomorrow. Yup, that’s right. On April 15th, we will have more snow….minus 10 with the wind chill to boot.
Honestly…really…what’s up with that, Mother Nature?
Let’s give her what she deserves.
Let’s make some soup. This will show her we mean business…it’s textured, it’s exotic, it’s mature, it’s awesome!
Ingredients:
5 c sliced mushrooms (I used button but you can used a variety…but they must be fresh!)
Salt and pepper to taste
1 tbsp butter
2-4 tbsp olive oil
1 large carrot (about 1 c), diced
2 celery stalks (about 1 c), diced
1 onion (I like red – about a c), diced
2 tbsp (about 3 cloves) garlic, minced
5-6 c good quality chicken stock
Gremolata:
1/2 c hazelnuts 1 lemon, zested and juiced
1/3 c chives, minced
2 cloves garlic
Truffle oil (optional), for finishing
Lemon slices for garnish (optional)
*loosley adapted from an old recipe at Epicurious
6. Puree with a hand blender or in a stand up blender. Taste again and re-season if needed. Ladle into bowls and top with a small spoon of gremolata. Add a lemon slice for garnish and drizzle with truffle oil if using.Take that, Mother Nature!!
