Creamy Porcini Mushroom Soup with Crispy Smoked Salmon Julienne
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Porcini mushrooms | 500g |
| Leeks | 80g |
| Potatoes | 300g |
| Vegetable broth | 700g |
| Extra virgin olive oil | 60g |
| Fine salt | to taste |
| Black pepper | to taste |
| Smoked salmon | 80g |
| Extra virgin olive oil | 10g |
| Cereal bread rolls | 2 |
| Extra virgin olive oil | 10g |
| Oregano | 1 pinch |
| Fine salt | 1 pinch |
Instructions:
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Prepare the Porcini Mushrooms: Begin by cleaning the porcini mushrooms and set them aside. Wash and dry the vegetables thoroughly. Peel the potatoes, slice them thinly, and then cut them into small cubes. Chop the leeks finely.
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Sauté the Vegetables: In a non-stick pan, pour a drizzle of extra virgin olive oil. Add the chopped leeks and let them sauté until they are soft and translucent. Add the diced potatoes and sauté for an additional minute to ensure even cooking. Allow the potatoes to cook for 20 minutes over moderate heat, stirring occasionally.
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Prepare the Soup Base: Once the vegetables are tender, add the porcini mushrooms to the pan. Pour in the vegetable broth, season with salt and pepper to taste, and bring everything to a simmer. Let the soup cook for an additional 10 minutes to allow the flavors to meld together.
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Blend the Soup: Once the vegetables have softened and the broth has reduced slightly, use an immersion blender to purée the mixture into a smooth, velvety texture. Pass the soup through a fine-mesh sieve set over a bowl to remove any remaining bits of vegetables and create a silky-smooth consistency.
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Prepare the Crispy Salmon Julienne: While the soup is simmering, slice the smoked salmon into thin strips (julienne style). Preheat the oven to 180°C (350°F). Lay the salmon strips on a baking tray lined with parchment paper. Drizzle with a small amount of extra virgin olive oil, season with a pinch of salt, and sprinkle with oregano. Roll up the edges of the parchment paper to create a small parcel that will help the salmon cook evenly.
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Make the Croutons: Slice the cereal bread rolls into small cubes. Place them on the same baking tray and drizzle with a little extra virgin olive oil. Season with a pinch of salt and oregano. Toss to coat evenly and bake in the preheated oven for about 10 minutes, or until the croutons are golden and crispy.
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Fry the Salmon Julienne: Heat a pan over medium heat and add a small drizzle of olive oil. Once the oil is hot, add the salmon julienne and cook for about 2 minutes, or until the salmon forms a light crispy crust on the surface.
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Assemble the Dish: To serve, ladle the creamy porcini mushroom soup into bowls. Top each bowl with the crispy salmon julienne and the golden croutons. For an extra burst of flavor, drizzle a little more olive oil over the soup and sprinkle with a pinch of oregano.
This Vellutata di Porcini con Julienne di Salmone Croccante is a beautifully balanced dish that combines the earthy richness of porcini mushrooms with the delicate smokiness of salmon, all served with crunchy croutons for added texture. It’s perfect as a comforting first course for a dinner gathering or a special occasion. The smooth soup pairs wonderfully with the crispy topping, creating a delightful contrast in both flavor and texture. Enjoy!
