Porcini cream soup with grilled lettuce hearts
Porcini mushroom soup with grilled lettuce hearts is a hearty first course that brings wonderful comfort food to the table, with seasonal porcini mushrooms transformed into a creamy soup and the crunch of grilled lettuce hearts.
Ingredients · Servings 4 persone
- 500 g patate pelate
- 400 g porcini freschi
- 100 g porcini secchi
- 100 g mandorle in scaglie
- 4 lattughe baby
- 4 fette di pane casareccio
- 1 cipolla
- aglio
- timo
- olio extravergine di oliva
- sale
- pepe
Method · 1 h 40 min
- Per la ricetta della vellutata di porcini con cuori di lattuga grigliati, reidratate i porcini secchi in acqua tiepida per 1 ora. Strizzateli e tritateli. Filtrate l’acqua.
- Soffriggete la cipolla, tagliata a fette grossolane; unitevi le patate a rondelle, i porcini secchi e la loro acqua. Coprite di acqua e cuocete per circa 30 minuti, con il coperchio, mescolando di tanto in tanto: le patate si dovranno disfare. Frullate tutto ottenendo la vellutata.
- Tagliate a spicchi le lattughe baby e conditeli con olio, sale e un trito di aglio e timo.
- Riducete il pane a tocchetti e conditeli con un filo di olio. Ponete la lattuga in una placca da forno con il pane; infornate in modalità grill a 200‑230 °C per 3‑4 minuti o finché i cubetti di pane non saranno dorati.
- Mondate e tagliate a tocchetti i porcini freschi. Saltateli in padella con olio e sale per pochi minuti. Servite la vellutata (anche tiepida) completando con i porcini, gli spicchi di baby lattuga, i cubetti di pane tostato e le mandorle in scaglie.
How do you make porcini mushroom soup?
To make the porcini cream soup, we sautéed onion and oil, added the dried porcini mushrooms with the water used to rehydrate them, and the potatoes; we cooked the soup and then blended it all. We baked the baby lettuce wedges with the diced bread on the grill for a few minutes and served the soup with the lettuce, croutons, some sautéed fresh porcini mushrooms, and flaked almonds.
Recipe Info
- Time 40 min + 1 hour rest.
- Product 4 people
Ingredients
500
400
100
100
4
4
1
Procedure
- Step 1. For the porcini mushroom soup with grilled lettuce hearts, soak the dried porcini mushrooms in warm water for 1 hour. Squeeze and chop them. Strain the water. Step 2. Sauté the roughly sliced onion; add the sliced potatoes, the dried porcini mushrooms, and their juice. Cover with water and cook for about 30 minutes, covered, stirring occasionally: the potatoes should break down. Blend everything together to obtain the soup. Step 3. Cut the baby lettuce into wedges and season with oil, salt, and chopped garlic and thyme. Step 4. Tear the bread into small pieces and drizzle with oil. Place the lettuce on a baking sheet with the bread; Bake in the broiler oven at 200-230°C (400-440°F) for 3-4 minutes, or until the bread cubes are golden brown. Step 5: Clean and dice the fresh porcini mushrooms. Sauté them in a pan with oil and salt for a few minutes. Serve the soup (even warm) garnished with the porcini mushrooms, baby lettuce wedges, toasted bread cubes, and flaked almonds.
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