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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 2 |
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Directions: 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.
| Ingredients:
300 Wild mushroom l'antipasto
300 Milliliter(s) Chicken or vegetable stock
1 5 cm piece white loaf
2 Tablespoon(s) Olive oil, about
1 Garlic clove, peeled
1 small Bunc fresh flat-leaf parsley
150 Milliliter(s) Whipping cream |
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