Today February 4th is the international day to raise awareness about cancer and encourage its prevention, detection and treatment.
World Cancer Day is a great opportunity to remind everyone of the importance of our diet.
You know very well how much I believe in healthy eating and that’s why I thought I’d want you to try one of my recipes described in my book.
Potato soup with brown mushrooms and crispy bread
This is a very delicate but substantial recipe that I often prepare, as I am a lover of soups especially in the winter, they help keep me warm and fit.
- 300 g potatoes
- 50 g leeks or onion
- 1 garlic clove
- 200gr button Mushrooms
- Multigrain bread slices
Seasonings: salt, pepper, rosemary, thyme, sage, mixed dried herbs, extra virgin olive oil
For the sauteed mushrooms:
Put a clove of garlic in a non-stick pan with extra virgin olive oil.
brown the garlic a little, add a part of the mushrooms (150 grams) cut into slices, brown for about 5 minutes and season with salt and pepper. keep them aside. We will use them to complement and decorate our soup.
For the soup:
Put the leek cut into strips, extra virgin olive oil and the coarsely chopped mushrooms about 2 centimeters thick in a saucepan.
Let it brown for about 5 minutes and add the potatoes cut into cubes of about 2-3 cm thick, the smaller they will be the sooner they will cook. Let it brown again for 5 minutes and then add some vegetable broth if we do not have vegetable broth, we can use some water and add some herbs or vegetables to taste.
Boil everything for about 15-20 minutes until the potatoes are cooked then remove from the heat, with an immersion blender we will blend them and so that the soup becomes a cream.
Separately we will fry a bit of rosemary, thyme and a clove of lightly crushed whole garlic, fry for two minutes and then filter and add the oil to our mushroom and potato cream soup.
For the slices of toasted bread:
we will go to recover our pan with the sautéed mushrooms, and we will put them in a container. In our mushroom-flavored pan we will arrange our slices of bread, add a drizzle of extra virgin olive oil and toast the bread slices for a couple of minutes and leave aside for the final touch.
The time has come to serve our soup:
With the help of a ladle pour the very hot potato and mushroom cream into our soup plate, place the sautéed mushrooms in the center of the plate and then decorate with our toasted bread
We can also add extra virgin olive oil and freshly chopped parsley to complete the dish.