Truffle Infused Mushroom Soup with Hazelnut and Chive Gremolata

So I think spring has finally arrived.I think.

But, don’t go and get all excited or anything…they’re calling for snow tomorrow.  Yup, that’s right.  On April 15th, we will have more snow….minus 10 with the wind chill to boot.

Honestly…really…what’s up with that, Mother Nature?
Let’s give her what she deserves.
Let’s make some soup. This will show her we mean business…it’s textured, it’s exotic, it’s mature, it’s awesome!

5 c sliced mushrooms (I used button but you can used a variety…but they must be fresh!)
Salt and pepper to taste
1 tbsp butter
2-4 tbsp olive oil
1 large carrot (about 1 c), diced
2 celery stalks (about 1 c), diced
1 onion (I like red – about a c), diced
2 tbsp (about 3 cloves) garlic, minced
5-6 c good quality chicken stock

1/2 c hazelnuts 1 lemon, zested and juiced
1/3 c chives, minced
2 cloves garlic
Truffle oil (optional), for finishing
Lemon slices for garnish (optional)

*loosley adapted from an old recipe at Epicurious


1.  Get all your ingredients ready.


2.  In a pot, heat the oil and butter and cook the carrots, celery and onions until translucent.  Then, add the garlic and cook, making sure the garlic doesn’t brown.


3.  Add the mushrooms and season with a bit of salt and pepper; cook down until soft.


4.  Add the chicken stock and cook until the flavours blend (about 20 minutes). .


5.  Meanwhile, in a food processor, add the hazelnuts, lemon zest, chives and garlic.


Awesome, no?  Now add some of the lemon juice to thin out the mixture.


6.  Puree with a hand blender or in a stand up blender.  Taste again and re-season if needed.  Ladle into bowls and top with a small spoon of gremolata.  Add a lemon slice for garnish and drizzle with truffle oil if using.Take that, Mother Nature!!

truffled mushroom soup with hazelnut gremolata

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