Ingredients
Soup
250g Parmesan rinds
250g Mushrooms, sliced (Any but not asian)
250g Onions, diced (approx. 2 med onions)
2 sticks Celery, diced
1Med Carrot, diced
5 Bay leaves
3 Sprigs thyme
1tbsp Black peppercorns
1litre White vegetable stock, reduced salt
1litre Water
Spring Onion Oil
10 Spring onions, green only
250ml Extra virgin olive oil
Salt, Murray River Pink, to taste
Asparagus
1 bunch of Asparagus
50g Mushrooms
1tbsp Extra virgin olive oil
Salt, Murray River Pink, to taste
Optional to Serve
Fresh truffle
Method
1. For the soup, place all ingredients into the pot or pressure cooker.
2. If in a pressure cooker, place on high pressure, secure lid and set timer to 30 minutes. If using a pot, cook for 3 hours on a low simmer.
3. Once timer has gone off, release pressure and release lid when ready or if in a pot, simply turn off stove top.
4. Blitz soup with a stick blender.
5. Strain solids through sieve, if time permits, reduce strained liquid by half over a low simmer, approx. to 40minutes.
6. Serve warm.
7. For the spring onion oil, place the spring onion greens, oil and salt into food processor.
8. Blitz on high until thoroughly smooth.
9. Strain oil through muslin lined sieve.
10. Use oil to serve.
11. For the asparagus, shave approx. 4-5cm strips using the peeler, keep the tips in tact, or slice in half.
12. Slice mushrooms
13. Heat oil to med-high in the fry pan.
14. Fry asparagus and mushrooms, tossing gently until asparagus vibrant green in colour, season with salt and serve.
15. To serve, ladle soup into bowl, sprinkle oil around the border of the soup, top with asparagus, mushrooms and freshly shaved truffle if desired.
Health Notes
- Grain free
- Gluten free
- Vegetarian
- Pescatarian
- Low fructose, zero refined sugar
- HFLC
- Keto friendly
Wine Match: Shaw Vineyard Estate Olleyville Shiraz 2017 & Mount Majura Vineyard Riesling 2016.
For more inspiration, check out My Market Kitchen's dedicated recipe page here: wselect.rs/MMK-Recipes