

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