Equipment
Ingredients
Vegetable Base
- 30 g unsalted butter
- 100 g onion, thinly sliced
- 200 g mushrooms, thinly sliced
- 2 garlic, peeled and sliced
- 2 fennel, trimmed and thinly sliced
- 1 red pepper, cored, seeded, and cut into large pieces
- 2 g salt
Aromatics and Liquid
- 3 g marjoram, chopped
- 3 g oregano, chopped
- 12 g thyme
- 1 bay leaf
- 240 ml plum tomatoes, drained and chopped
- 480 ml glace de veau
Finishing
- 225 g spinach, rinsed and chopped
- 120 ml sour cream
- 1 g black pepper, freshly ground
- ½ g nutmeg
Nutrition (per serving)
Method
Melt the butter in a large soup pot over medium heat, approximately 175°C (350°F).
Add the sliced onion, mushrooms, garlic, fennel, and red pepper to the pot and stir to coat.
Season with salt and cook the vegetables until they are tender and the onions are translucent.
Stir in the marjoram, oregano, thyme, and bay leaf and cook for 1 minute.
Add the chopped tomatoes and the glace de veau. Bring the liquid to a simmer at 95°C (203°F), cover, and cook for 30 minutes.
Add the chopped spinach to the pot and stir until the leaves have wilted.
Transfer the soup to a food processor in batches. Add a portion of the sour cream to each batch and process until the mixture is smooth.
Return the pureed soup to the pot and bring it back to a simmer at 95°C (203°F).
Season with additional salt, black pepper, and nutmeg to taste before serving.
Chef's Notes
- For a deeper mushroom flavor, consider using a mix of wild and cultivated mushrooms, such as cremini, shiitake, and oyster.
- When pureeing the soup, ensure the food processor is not overloaded. Work in batches for a smoother consistency and to avoid straining the motor.
- To achieve a truly velvety texture, you can pass the pureed soup through a fine-mesh sieve after processing, especially if you prefer a very refined finish.
- The sour cream adds a pleasant tang and richness. For a dairy-free option, consider a silken tofu or cashew cream, adjusting the seasoning accordingly.
- Garnish with a swirl of extra sour cream, fresh chopped marjoram, or a drizzle of high-quality olive oil for visual appeal and an extra layer of flavor.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Texture may change slightly upon thawing due to sour cream.
Reheating: Warm over low heat on the stovetop, stirring frequently. Do not boil.
