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Potato and Black Mushroom Soup with Dry-fried Cauliflower

Potato & Black Mushroom Soup

BY Reuben Riffel

A potato soup with a tasty twist!

  • Makes : 2 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
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Potato soup
2 Tbsp (30 ml) unsalted butter
¼ C (60 ml) olive oil
2 leeks, washed and chopped
3 medium potatoes, peeled and diced
1½ C (375 ml) chicken stock
½ C (125 ml) fresh cream
salt and white pepper to taste

Black mushroom soup
1 small onion, chopped
4 black mushrooms, black underside cut off and the rest of the mushrooms chopped
1 small clove garlic, chopped
¼ C (60 ml) medium cream sherry
1 C (250 ml) beef stock

To finish
handful of chervil
¼ C (60 ml) water
¼ C (60 ml) olive oil, plus extra to serve
1 small cauliflower, quartered and sliced
salt to taste
cumin, fennel seeds and coriander seeds, toasted

Potato soup
In a medium saucepan, add half the butter and a little olive oil. Place over medium heat and add the leeks, chopped mushrooms and potatoes. Cook slowly until the leeks start to caramelise, then add the chicken stock. Cook over a low heat for 10–12 minutes until the potatoes soften. Add the cream and allow to just start boiling. Remove from the heat, then add to a food processor and blitz until smooth. Strain and season to taste.

Black mushroom soup
In another saucepan, add a little olive oil and the remaining butter, add the chopped onion and cook until translucent. Add the mushrooms and the garlic and slow-cook for 5 minutes. Add the sherry, reduce by half and add the stock. Cook for another 8 minutes until it starts to thicken. Blitz in a food processor until smooth. Strain and season if necessary.
Put the chervil into a food processor with the water and oil and blend until nicely puréed and light green.
Fry the cauliflower in a dry non-stick pan until nicely browned on both sides. Season with salt and spices.
First, add the potato soup and, using a ring mould, add the mushroom soup and the cauliflower. Dot with olive oil and chervil oil. Serve in warm bowls.