Broccoli soup with shiitake crisps
This recipe for broccoli soup with shiitake crisps is one of my favorite soups ever. The shiitake crisps are so addictive I always have to double the recipe. They taste great on top of soups, salads, and sandwiches.
30 min
4 people
Calories: 792kcal
Ingredients
- 3 garlic cloves
- 1 large shallot
- 2 tablespoons of olive oil
- 1/2 teaspoon thyme
- 1 tablespoon mirin Japanese sweet wine for cooking *optional
- 6 cups water
- 1 head of broccoli cut into in pieces
- a good pinch of sea salt
For shiitake mushroom crisps
- 15-20 shiitake mushrooms stems and tops apart
- 1 ½ tablespoon olive oil
- salt and pepper
Instructions
- Preheat oven to 400ºF.
- Separate the stem from the top of the shiitake mushrooms. Thinly slice about 15 shiitake tops, set them aside.
- In a baking tray lined with parchement paper put the sliced shiitake tops, a tablespoon of olive oil, a pinch of salt and pepper.Arrange the slices in one layer..
- Put them in the oven for about 10 min. Check them and turn the tray, leave for another 5 minutes until completly crispy.
- Cut the garlic and shallots into large pieces.
- In a large soup potadd the 2 tablespoons of olive oil, the garlic and the shallot pieces, be careful not to burn the garlic, leave them for 3 to 5 min.
- The stems of the shiitake mushrooms can be added with the garlic and shallots. Add half a teaspoon of thyme.
- When the pieces of vegetables begin to stick to the bottom of the pot add the tablespoon of mirin, if you are using, if not, a tablespoon of water. Remove the pieces of vegetables from the pot and let evaporate the mirin or water.
- Add the broccoli pieces and 6 cups of water. Add a good pinch of salt and pepper. Cover and lower the heat. Let it cook until the stems of the broccoli are completely soft.
- When the broccoli stems are completely soft, blend the vegetables until all is smooth.
- Check for seasoning and adjust if necessary.
- Serve the soup and top with the shiitake crisps
Notes
The shitake chips should be crispy, it is better to use them later then, it is not a good idea to keep them, since the crispy will be removed over time.
Nutrition
Calories: 792kcal | Carbohydrates: 74g | Protein: 25g | Fat: 53g | Saturated Fat: 7g | Sodium: 436mg | Potassium: 2892mg | Fiber: 24g | Sugar: 23g | Vitamin A: 3788IU | Vitamin C: 549mg | Calcium: 347mg | Iron: 6mg