White Foam Soup Recipes

Steps:

• Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots, and ginger, and cook until fragrant but not brown, about 5 minutes. Stir in the green onions, cauliflower, parsnip, and mushrooms, and cook and stir an additional 5 minutes. Add the pear, beans, mustard, and dill, and stir just until heated, about 1 minute.
• Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir in cream, and, if needed, thin with additional chicken broth; serve hot. You may wish to serve this soup the next day. It will improve in taste with time.

Steps:

• Sort and wash beans according to package directions. Place in a 3 1/2-quart or larger slow cooker. Fill the cooker with water to capacity. Soak without turning on the cooker, 8 hours to overnight.
• Drain excess water and refill cooker with fresh water. Turn cooker to Low and cook until beans are soft, about 8 hours.
• Heat oil in a large soup pot over medium-low heat. Add onions and carrots; cook, stirring occasionally, until onions are soft and carrots begin to soften, about 5 minutes. Add ham, tomatoes, and garlic and let simmer for another 5 minutes.
• Puree about 2/3 of the cooked beans in small batches in a blender or food processor, using the bean broth to help puree and adding extra water if needed. Add puree and remaining whole beans to the soup pot; add enough water to bring soup to desired thickness. Stir in parsley, thyme, celery salt, salt, and pepper. Simmer slowly, stirring occasionally, until soup is hot and all vegetables are soft, about 20 minutes.

Steps:

• Melt butter.
• add to flour, then the milk be degrees.
• stir thoroughly.
• boil well and add garlic celery and mace.
• barely simmer for 20-30 minutes, until soup is well flavoured.
• cool slightly and then add the yolks of the eggs.
• reheat, without boiling.
• season and add grated cheese.
• beat the egg whites to a stiff froth.
• fold half into the soup and put the rest into a hot tureen. pour the soup over and sprinkle with parsley.
• serve with fried croutons of bread.

Steps:

• Bring 2 cups chicken stock to a boil in a medium saucepan. Place dried porcini and morel mushrooms in a medium heat-proof bowl. Pour chicken stock over mushrooms; let steep 20 minutes. Using a slotted spoon, transfer mushrooms to a plate. Pass soaking liquid through a sieve lined with a double layer of cheesecloth set over a bowl. Reserve liquid.
• Heat 1 tablespoon butter and olive oil in a medium stockpot set over medium-low heat. Add onion and garlic; sauté until translucent, about 7 minutes. Add all reserved porcini and morel mushrooms, assorted wild mushrooms, and rosemary and thyme sprigs; season with salt and pepper. Raise heat to medium high; cook until mushrooms have softened and released their liquid, about 5 minutes.
• Add remaining 4 cups chicken stock and reserved mushroom liquid; bring to a boil. Partially cover, reduce heat to medium low, and simmer 30 minutes.
• Remove and discard the herb sprigs. Working in batches, transfer the soup to the bowl of a food processor or blender, and puree until smooth.
• Return the soup to the stockpot. Add the cream and milk; bring just to a boil. Season with salt and pepper.
• In a small skillet, melt the remaining tablespoon butter. Add Hon Shimeji mushrooms, if using; cook over medium-high heat until golden brown, about 6 minutes.
• When ready to serve, divide the soup among 8 soup plates, being sure to distribute the mushrooms evenly. Using a vegetable peeler or a truffle shaver, thinly shave the white truffles over each serving.