Potato and porcini soup

Potato and porcini soup

By
From
Spring
Serves
6
Photographer
Andy Sewell

This is a simple soup – full of flavour and depth, but with a quiet elegance. The beautiful, mellow, musty flavour of porcini seeps into the flesh of the potatoes completely. Warming, calm and comforting, it tastes of autumn. Don’t be alarmed by the quantity of olive oil – it is an integral part of the dish, enhancing the flavour and adding a luscious glossiness to the soup.

Ingredients

Quantity Ingredient
15g dried porcini
300ml warm water
120ml extra virgin olive oil
3 shallots, peeled and finely sliced
1kg roseval potatoes
3 tender rosemary sprigs, finely chopped, leaves only
3 garlic cloves, peeled and crushed
1 small dried red chilli
60g parmesan, freshly grated
1/2 lemon, juiced
a bunch curly parsley, very finely chopped, leaves only
sea salt
freshly ground black pepper

Method

  1. Put the dried porcini in a bowl, pour on the warm water and leave to soak for 10 minutes to allow the porcini to soften and infuse their lovely, musty flavour into the water.
  2. Place a large, wide, heavy-based pan over a low heat and add 1 tbsp olive oil. When it is warm, add the shallots. Cook over a low heat, stirring from time to time, for about 10 minutes to soften the shallots; don’t allow them to colour.
  3. Meanwhile, slice the potatoes into 5mm rounds (don’t bother to peel them as the skin lends a delicious flavour to the soup).
  4. Add the rosemary and garlic to the softened shallots, crumble over the chilli and stir well to combine.
  5. Remove the soaked porcini from the water with a slotted spoon, reserving the water. Chop the mushrooms fairly roughly and add them to the pan along with the potatoes. Cook for a couple of minutes, then pour over the reserved liquid, leaving any sediment in the bottom of the bowl. Stir well to combine and cook for 5 minutes.
  6. Add the rest of the olive oil, a large pinch of salt (as potatoes absorb and need a lot) and a little pepper. Put the lid on the pan and cook for 10 minutes, stirring every now and then until the potatoes are just tender and starting to fall apart.
  7. Add the Parmesan and lemon juice and sprinkle over the chopped parsley. Taste one final time and add what you feel is necessary – perhaps a little more pepper and a pinch or two of salt. Ladle the soup into warm bowls and serve.
Tags:
Skye Gyngell
seasonal
Spring
London
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