| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | French | Anything yo, New | 2 | servings |
INGREDIENTS
| 1 | 300 gram jar wild mushroom l'antipasto | |
| 300 | ml | Chicken or vegetable stock; (from a carton) |
| Good slug French brandy; (optional) | ||
| 1 | 5 cm piece white farmhouse loaf; crusts removed | |
| ; (slightly stale) | ||
| 2 | tb | Olive oil; about |
| 1 | Garlic clove; peeled | |
| 1 | sm | Bunc fresh flat-leaf parsley |
| 150 | ml | Whipping cream |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1 Heat a small heavy-based frying pan. Drain the excess oil from the wild mushroom l'antipasto and put the jar's contents in a pan with the stock and a slug of brandy, if using. Bring to a simmer, stirring until well combined. 2 Cut the bread into croutons and place in a bowl. Drizzle over the olive oil and crush in the garlic clove. Season generously and toss until the croutons are well coated. 3 Tip into the heated frying pan and cook for a few minutes until toasted, tossing occasionally. 4 Add the parsley leaves to the soup, blitz with a hand blender to a puree, stir in the cream and cook until heated through. Season to taste. 5 Ladle some of the soup into a serving bowl. Garnish with a handful of the croutons and serve at once. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s holding your atoms together”