winter?
Rainy and cold?
There is no better time than this for a rich soup that will warm the throat and soul.
We turned to the chefs who lead the Lalala restaurants, Greek Salon and Silo, and came back with three recipes, each with its own twist, that elevate the simple soups to new heights.
Have a nice winter and an appetite!
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Ummi Mushroom Soup - Chef Yuval Dadon,
Lalala
Ingredients for 5-6 servings:
30 grams of butter
Two white onions
Two stalks of thyme
A heaping tablespoon of white flour
60 ml white wine you like
Medium potato
Teaspoon of salt
A pinch of black pepper
Liters of water
Portabello Mushroom Basket
A basket of champignon mushrooms
1 Shimaji Mushroom
2 mushrooms King of the Forest
Truffle puree (recommended but not required)
Preparation:
Begin to fry the onion in butter in a large pot along with the thyme leaves without the stem.
Add the mushrooms and fry until golden.
Add the flour.
Mix well, then add the white wine and wait until it boils.
Add the pre-cut potatoes to the cubes, then the water and the truffle puree (if any).
Season with salt and black pepper to taste.
Bring to a boil and grind with a blender rod until smooth and velvety.
Rich minestrone soup, Photo: Silo Restaurant
Minestrone Soup - Chef Assaf Glazer, Silo Restaurant, Holon
Ingredients for 6-8 servings:
1 large white onion
2 carrots
1 American celery
1 leek
2 large potatoes
10 soft tomatoes
3 cloves of garlic
2 liters of vegetable stock
½ A cup of short pasta (shells)
3 tablespoons tomato paste
3 tablespoons olive oil
Dry chili
Preparation:
Heat the olive oil in a saucepan with a thick bottom and sauté all the root vegetables pre-cut into cubes.
Once the vegetables have evaporated add the potatoes and tomatoes, also sliced.
Add the vegetable stock and tomato paste and season with salt, black pepper, sugar and chili to taste.
Bring to a boil and cook for about an hour.
Add the pasta about 10 minutes before the end of cooking.
Tomato soup with ouzo by Chef Guy Peretz,
Greek Tomato Cream Soup with Ouzo - Chef Guy Peretz, Greek Salon
Ingredients for four servings:
8 ripe date tomatoes
3 cloves of garlic
1 peeled onion, sliced 1 cm thick
50 ml sweet cream
Salt
black pepper
4 tablespoons olive oil
Half a chili pepper
50 ml ouzo
Fresh oregano branch
Croutons
How to
prepare
:
Roast the tomatoes and onions over an open fire (grill or flame).
Heat the olive oil and fry the garlic.
Peel the burnt tomatoes.
Coarsely chop and add to pot, along with onion.
Add a glass and a half of water, salt and pepper.
Grind everything with a food processor.
Add the ouzo.
Add the cream carefully!
To avoid breaking it, pour a little of the soup into the cream to equalize temperatures, and only then add the cream.
Serve with croutons and a little olive oil on top.
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