In the kitchen, sometimes the most unexpected ingredients yield the most flavorful results. In this Yes, Chef inspired recipe, the Asian-marinated mushrooms accentuate the Mediterranean root vegetable known as salsify. Toss in coriander and cumin with coconut milk and the dish is instantly elevated to a hearty and tasty meal. Finishing off with a spoonful of marinated mushrooms is the perfect ending to this aromatic bowl of salsify soup.
Calories per serving: 230 per serving
4 tablespoons olive oil
2 tablespoons chopped almonds
2 cupspeeled and chopped salsify
4 garlic cloves, cut in half
2 shallots, roughly chopped
1/2 teaspooncoriander seeds
1/2 teaspoonground cumin
4 cupschicken stock
1 cupcoconut milk
1/2 cupheavy cream
1 tablespoonunsalted butter
Freshly ground pepper
1 tablespoon chopped chives
3 shiitake mushrooms, thinly sliced
Red onion ,diced
1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the mushrooms and almonds and sauté for 3 minutes. Remove from the pot with a slotted spoon and set aside to cool.
2. Return the pot to the stove and heat the remaining oil over high heat. Add the salsify, garlic, shallots, coriander and cumin and sauté until fragrant, about 3 minutes. Add the chicken stock and bring to a simmer; cook for 10 minutes. Add the coconut milk and cream and simmer until salsify is tender, about 10 minutes.
Working in batches, transfer to a blender with the butter and lemon juice and puree until smooth. Season with salt and pepper.
3. To serve, divide the soup between 6 bowls. Place marinated mushroom garnish in the center of soup. Top with chives.
1. Chopped mushrooms, diced red onion.
2. Marinade with ginger, star anise, cinnamon, thai chilies, rice vinegar, soy sauce and mirin.
3. Saute the mushrooms and red onions then let sit in marinade overnight.