Creamy cavolo nero and shiitake mushroom soup

Creamy cavolo nero and shiitake mushroom soup

By
From
Good Better Green
Serves
4

I love this one. It is perhaps not surprising that it tastes wonderful, given the added cream, but if you are able to find unpasteurised dairy from pastured animals, it needn’t be a guilty pleasure, especially as both cavolo nero (also called lacinato, Tuscan kale or black cabbage) and shiitakes are considered extremely health-supportive. For the crispy shiitake, use large mushrooms, as they shrink considerably while baking.

Ingredients

Quantity Ingredient
10g dried wild mushrooms
splash extra virgin olive oil
1 medium onion, roughly chopped
125g fresh shiitake mushrooms, stems removed, sliced
200g cavolo nero, thick stems removed, roughly chopped
1 medium-sized sweet potato, peeled and cut into large dice
500ml vegetable or fresh chicken stock
500ml single cream, plus extra for garnish
squeeze lemon juice, to taste
sea salt
freshly ground black pepper
porcini oil, to serve

For the crispy shiitakefor the crispy shiitake

Quantity Ingredient
125g large fresh shiitake mushrooms, stems removed, thinly sliced
pinch fi­ne sea salt
1 teaspoon smoked paprika
1 tablespoon olive oil

Method

  1. Carefully toss the mushrooms for the crispy shiitake with the salt and smoked paprika, then spread out in a single layer on a baking tray lined with baking parchment. Drizzle with the olive oil, ensuring most mushrooms receive some. Leave to stand for at least 15 minutes to allow the spices to penetrate. Meanwhile, preheat the oven to 160°C.
  2. Bake the mushrooms for 20–30 minutes or until they have shrunk considerably and are crispy around the edges, rotating the baking tray once during cooking and keeping an eye on them towards the end to avoid burning. Remove from the oven and set aside to cool.
  3. Meanwhile, put the dried mushrooms in a small bowl and add enough warm water to cover. Leave to soak for 15 minutes.
  4. Gently heat the oil in a large saucepan, add the onion and sweat over a low heat for a few minutes until soft and translucent. Add the sliced fresh shiitakes and fry over a relatively high heat until cooked and slightly caramelised.
  5. Add the soaked mushrooms with their liquid, the cavolo nero, sweet potato and stock, and simmer for about 20 minutes until the sweet potato is tender.
  6. Blend the soup until smooth and velvety, then return it to the pan and stir in nearly all the cream, keeping some back to serve. Keep the soup hot, but don’t let it boil once the cream has been added.
  7. Season with lemon juice, salt and black pepper, and serve with a drizzle of porcini oil, a splash of cream and the crispy shiitake.
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