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Cream of Portobello and Apple Soup with Whipped Cream and Pink Pepper
2013-08-06
https://www.metro.ca/userfiles/image/recipes/creme-portobellos-pommes-chantilly-poivre-rose-3999.jpg
PT15M
PT20M
PT35M
20 minutesScoop flesh out of 4 perfect mushrooms, leaving sides 1/2 in. (1 cm) thick.Chop mushrooms, apples and onions.In a pot, sweat mushrooms, apples and onions in butter. Add flour and cook 1 min. Pour in chicken broth and simmer 15 min.Purée in the blender until smooth and creamy. Return to pot. Turn the burner off. Season with salt and pepper to taste, and gently stir in half the cream.Whip remaining cream until peaks form.Pour soup into mushroom bowls, top with a dollop of whipped cream and sprinkle with crushed peppercorns.
4
Ass. des Jardiniers-Maraîchers du Québec
5
1
5
5
1 1/4 lb (1 kg) portobello mushrooms
2 apples, peeled
5 oz (150 g) onion
2 oz (50 g) butter
2 Tbsp. (30 mL) flour
4 cups (1 L) chicken broth
salt and pepper
1 cup (250 mL) whipping cream
1 pinch crushed pink peppercorns
Cream of Portobello and Apple Soup with Whipped Cream and Pink Pepper
4
servings
0 Hours 15 Minutes
Preparation
0 Hours 20 Minutes
COOKING
0 Hours 35 Minutes
TOTAL TIME
Ingredients
-
1 1/4 lb
(1 kg)portobello mushrooms
-
2
apples, peeled
-
5 oz
(150 g)onion
-
2 oz
(50 g)butter
-
2 Tbsp.
(30 mL)flour
-
4 cups
(1 L)chicken broth
-
salt and pepper
-
1 cup
(250 mL)whipping cream
-
1 pinch
crushed pink peppercorns
Preparation
20 minutes
Scoop flesh out of 4 perfect mushrooms, leaving sides 1/2 in. (1 cm) thick.
Chop mushrooms, apples and onions.
In a pot, sweat mushrooms, apples and onions in butter. Add flour and cook 1 min. Pour in chicken broth and simmer 15 min.
Purée in the blender until smooth and creamy. Return to pot. Turn the burner off. Season with salt and pepper to taste, and gently stir in half the cream.
Whip remaining cream until peaks form.
Pour soup into mushroom bowls, top with a dollop of whipped cream and sprinkle with crushed peppercorns.
Source :
Ass. des Jardiniers-Maraîchers du Québec
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