Porcini & Potato Soup, Garlic Sippets

by Mark Broadbent

April 14th 2020

INGREDIENTS

Porcini & Potato Soup:

  • 3 large spuds
  • Child’s handful of dried porcini mushrooms
  • 2 garlic cloves
  • Far too much butter
  • Plenty of milk (enough to cover potatoes)
  • Dash of olive oil
  • Generous pinch of sea salt

Garlic Sippets:

  • Generous handful of bread shards / croutons
  • 1 garlic clove
  • Enough butter to fry golden
  • Small pinch of sea salt to season

 

MISE EN PLACE

  • Peel potatoes, rinse in cold water and cut into even sized chunks
  • Peel 2 garlic cloves
  • Blitz mushrooms to a fine powder
  • Pour milk into saucepan
  • Cut half a pat of butter into cubes
  • Tear bread into shards / make croutons
  • Finely slice a garlic clove

 

METHOD

  • Season the milk with sea salt and add a few cubes of butter.
  • Pour in most of the porcini powder and stir until absorbed.
  • Cook the peeled and chopped potatoes in the liquid until soft.
  • Pour half of the potatoes and liquid into the liquidiser, blend briefly until smooth.
  • Push the rest of the mixture through a potato ricer or mash.
  • Add butter and more milk to both mixtures at any stage for a creamy consistency.

For the Garlic Sippets:

  • Fry the bread shards in butter until golden.
  • Add the finely sliced garlic at the end and turn off the heat.
  • Stir well to stop burning and season to taste.

Pour both potato mixtures back into a saucepan to heat through and fold together for texture. Serve in bowls with a dash of olive oil and sprinkle garlic sippets all over. Finish with milled black pepper and a small pinch of porcini powder.

 

BATTERIE DE CUISINE

Porcini & potato equipment

  • Cooking pot
  • Wooden spoon
  • Potato ricer or masher
  • Liquidiser
  • Knife
  • Chopping board
  • Ladle
  • Serving vessel
  • Bowls
  • Pepper mill
  • Tea towel

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