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Mushroom Soup with Lavender and Mastiha Foam
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Chef: Asterios Koustoudis Ingredients 4 servings 2 pounds (1 kilo) mushrooms (porcini, chanterelles, portobellos, pleurotus, button mushrooms) For the Stock ½ cup extra virgin Greek olive oil 1 large onion, peeled and whole 1 large leek, trimmed 2 spring onions, trimmed and chopped Several thyme sprigs 1-2 oregano sprigs Salt, black pepper to taste 2 bay leaves 2 cups Agiorgitiko (Nemea) wine Water as needed For the Soup 80 ml olive oil 1 onion, finely chopped 2 garlic cloves, peeled and halved 1 twig fresh thyme 1 bay leaf 1 twig lavender 6 gr. fleur de sel 2 gr. green peppercorns 50 ml Mavrodaphne wine from Patra 1 liter (1 quart) mushroom stock For the Foam 3 gr. Chios Mastiha Pinch of salt 200 ml milk Preparation 1. Wash and pat dry the mushrooms. Trim the stems and set aside. Dice the remaining mushrooms. 2. Make the mushroom stock: In a medium stock pot, heat the olive oil over medium flame and sauté the mushroom stems, onion, leek, spring onion, thyme, oregano, black pepper, and bay leaf. Pour in the Agiorgitiko wine and as much water as needed until all the ingredients are covered. Simmer for 1 ½ hours, skimming the top occasionally. Remove and set aside. 3. In a separate soup pot, heat the 80ml of olive oil until hot and sauté the chopped onion and garlic. Remove the garlic. Add the mushrooms and sauté until wilted. Pour in the stock, Mavrodaphne wine, fresh thyme, bay leaf, lavender, fleur de sel, and green peppercorns. Simmer the soup for 1 hour. 4. Using an immersion blender or food processor, purée the soup and pass it through a fine-mesh sieve. 5. Pound the Mastiha with a little salt in a mortar and pestle. Pour the milk into a small sauce pan and add the Mastiha. Heat until the milk comes to a boil. Remove and froth the milk with a hand-held electric mixer. 6. Serve the soup in individual bowls and garnish with a spoonful of the frothed Mastiha-flavored milk. |
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