| 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.
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