From the chef
Vasilis Leonidou
Soup with cauliflower and mushrooms and extra virgin olive oil of Athinolia variety
Ingredients for 4 pax
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1 cauliflower (with its branch)
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100 gr white mushrooms
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100 gr fresh (or 50 gr dried) shiitake mushrooms
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1 oyster blade mushroom
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1 large onion
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2 garlic cloves
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1 carrott
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1 medium potato
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1 small glass of white wine
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1 lt of water or broth (1,5 lt water, vegetable & mushroom peels, 1 bay leaf, pepper corns, Extra virgin olive oil)
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20 gr pine nuts
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50 gr grated gruyere cheese
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8-10 tbsp. extra virgin olive oil of Athinolia variety
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Salt and pepper
Cooking time: 30’
Execution
Cut all the vegetables in cubes. In a non-stick pan sauté the onion and garlic cloves. Add the mushrooms until golden brown. Proceed with the carrot, the potato and the cauliflower cut up in small bouquets. Quench with white wine. Add the broth or water and simmer for 20’ with the lid closed. Then check if the vegetables have turned soft and grind them in a blender. Strain through a fine sieve, replace the soup in the pan and add salt and pepper. At the same time, roast the pine nuts in extra virgin olive oil taking care they do not burn. Serve by adding gruyere cheese, pine nuts and extra virgin olive oil of the Athinolia variety.
Products Suitable for this recipe:
Soup with cauliflower and mushrooms and extra virgin olive oil of Athinolia variety
