One More Soup Before Winter Ends
27 February 2010
It has become really warm and sunny last week, almost spring-like. Though I totally enjoyed the lunch breaks in the sun, I really hope that it remains cold enough in the ski resorts for a few more weeks so we can enjoy the skiing trips to Lenzerheide and Kitzbühel we’ve still got ahead…
Anyway, before we declare winter as finally over for this year, I wanted to post one more of my wintery cream soup recipes. Actually I’ve accumulated quite a pile of those during the past few months. Though they’re all quite different in taste, posting them all may end up being a bit monotonous... But this particular one – somewhat Asian-fusional with shiitake mushrooms, Thai curry and coconut milk – should definily not disappear in some drawer without posting. Enjoy!
Thick & Creamy Shiitake Soup
| serves 4 (as a starter) |
| 300g shiitake mushrooms |
| 300g mushrooms (champignons) |
| 2 big carrots |
| 800ml vegetable stock |
| 350ml coconut milk |
| 3 teaspoons Thai curry powder |
| some garlic powder |
| a bit of soy sauce to taste |
| a little dash of dry sherry |
| a little dash of virgin olive oil |
| a scooped tablespoon of crème fraîche |
| some spring onions to garnish |
Peel and slice the carrots. In a stock pot, sauté them for a few minutes in a little bit of oil. Meanwhile clean all the mushrooms, chop them coarsely and add to the pot. Cover with about half of the vegetable stock, season with about 3 teaspoons of Thai curry as well as some powdered garlic, cover with a lid and let simmer for about 15 minutes, until the ingredients are soft.
Transfer to a food processor and blend until very smooth. Transfer back into the pot and stir in the coconut milk as well as the sherry; let simmer again for another few minutes. Season to taste with a bit of soy sauce, and finally refine with some crème fraîche. Sprinkle a few finely chopped spring onions on top to garnish and serve hot!