Your guests will delight in Wild Mushroom and Chestnut Soup, served with Edible Whole-Grain Spoons.
Wild Mushroom and Chestnut Soup
2014-10-25 01:58:52
Yield: 8 servings • Preparation: 25 minutes • Cook: 20 minutes
Ingredients
- 6 tablespoons olive oil, divided
- 1 small Vidalia onion, finely diced
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 (4-ounce) packages gourmet mushrooms, trimmed and divided
- 1 cup finely chopped chestnuts
- 2½ cups vegetable stock
- ½ cup half-and-half
- ½ cup heavy whipping cream
- 2 teaspoons lemon juice
- Garnish: fresh microgreens and truffle oil
- 1 recipe Edible Whole-Grain Spoons (recipe follows)
Instructions
- In a medium saucepan, heat 3 tablespoons olive oil over medium-high heat. Add onion, garlic powder, salt, and pepper, stirring to combine. Cook until tender, approximately 4 minutes, stirring occasionally. Reduce heat to medium, and continue cooking for 2 minutes.
- Add 2 packages mushrooms and chestnuts, cooking for 5 minutes, stirring occasionally.
- Add stock, stirring to combine. Simmer for 15 minutes.
- Add half-and-half, cream, and lemon juice, stirring well. Cook for 5 minutes. Remove from heat, and let cool slightly.
- Meanwhile, in a small sauté pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add remaining mushrooms, stirring to coat. Cook until tender, approximately 5 minutes, stirring occasionally. Set aside.
- Puree chestnut mixture in batches in a blender. Divide among soup bowls.
- Garnish with sautéed mushrooms, microgreens, and a drizzle of truffle oil, if desired. Serve immediately with Edible Whole-Grain Spoons.
TeaTime Magazine http://teatimemagazine.com/
Edible Whole-Grain Spoons
2014-10-25 02:04:03
Yield: 48 crackers
Preparation: 10 minutes • Refrigerate: 2 hours • Bake: 6 to 8 minutes • Cool: 5 minutes
Ingredients
- 1 large egg white
- 2 tablespoons sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1¼ tablespoons unsalted butter, melted
- 2 teaspoons heavy whipping cream
- 1 tablespoon white sesame seeds
- 1 tablespoon flax seeds
- 1 tablespoon oats
Instructions
- In a small bowl, combine egg white and sugar. Beat at medium speed with an electric mixer until frothy, 1 to 2 minutes.
- Add flour, salt, and garlic powder, beating until combined. Add butter and cream, beating until smooth, approximately 30 seconds.
- Cover batter, and refrigerate for 2 hours.
- Meanwhile, in a small bowl, combine sesame seeds, flax seeds, and oats. Set aside.
- Preheat oven to 325°.
- Line a baking sheet with a silicone baking mat. Place spoon template on baking mat.*
- Using an offset spatula, spread approximately 1 tablespoon cold batter over each spoon cutout on template. Remove plastic template. Evenly sprinkle spoons with grain mixture.
- Bake until lightly browned, 6 to 8 minutes. Let cool on pan for 5 minutes.Carefully remove spoons to wire racks, using an offset spatula, and cool completely.
- Rinse plastic template, and pat dry. Repeat process with remaining batter and seed mixture.
- Serve immediately, or store spoons in an airtight container in the freezer for up to 1 week.
Notes
- *Trace a spoon onto clear plastic or vellum the size of the baking mat. Use an X-Acto knife to cut out spoon shapes.
TeaTime Magazine http://teatimemagazine.com/
